Chicken Breasts With Orzo, Carrots, Dill, And Avgolemono Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
• salt & freshly ground black pepper
• 1 1/4 cups canned low sodium chicken broth or 1 1/4 cups homemade stock
• 1 teaspoon dried dill
• 1 1/2 cups orzo pasta
• 4 carrots, quartered and cut into 2-inch lengths
• 2 eggs
• 2 tablespoons lemon juice

Recipe

• 1 in a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. cook until browned, about 5 minutes. turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. remove the chicken and cover lightly with aluminum foil to keep warm. set aside the pan with the broth.
• 2 meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
• 3 in a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. do not let the sauce come to a simmer, or it may curdle. put the orzo and carrots on plates and top with the chicken and sauce.