Chicken Breasts with Orzo, Carrots, Dill and Avgolemono Sauce

Chicken Breasts with Orzo, Carrots, Dill and Avgolemono Sauce (Adapted from Food and Wine)

2 tablespoons olive oil, divided
4 boneless, skinless chicken breasts
salt and fresh ground black pepper
1 1/4 cups chicken broth
1 teaspoon dried dill
1 1/4 cups dry orzo
4 carrots, peeled, quartered and cut into 2" lengths
2 large eggs
2 tablespoons fresh lemon juice

In a large skillet, heat oil over medium heat. Season chicken breasts with salt and pepper - place into the skillet and cook until browned, about 4 minutes. Turn chicken over - add broth, dill and 1/2 to 1 teaspoon salt, depending on how salty your broth is. Bring mixture to a simmer, reduce heat and partially cover - cook until the chicken is done, about 3 to 5 more minutes. Transfer chicken breasts to a plate and cover with foil to keep warm. Set the pan with the broth inside aside.

Meanwhile, in a large pot of boiling salted water, add orzo and cook for 6 minutes. Stir in carrots and continue to cook until the orzo and carrots are just tender, about 4 to 6 minutes more. Drain well and toss mixture well with remaining 1 tablespoon oil - season to taste with salt and fresh ground black pepper.

In a medium bowl, whisk together eggs, lemon juice and 1/8 teaspoon black pepper until frothy. Place the skillet with the broth back over medium heat to bring to a simmer. Pour into the egg mixture in a thin stream, whisking constantly. Pour egg mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 1 to 3 minutes. Do not let the mixture simmer or boil. To serve, place a bed of the orzo and carrot mixture onto 4 plates and top each with a piece of chicken and some of the sauce.

Makes 4 servings.

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