Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce

Ingredients

• 4  carrots quartered cut into 2-inch lengths
• 1.3 cups chicken broth low-sodium homemade canned
• 1 teaspoon dill dried
• 2  eggs 
• 4 servings pepper black
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 1.5 cups orzo pasta 
• 4  chicken breast boneless skinless ()

Equipment

• bowl
• frying pan
• whisk
• pot
• aluminum foil

Directions

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.
2. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
3. Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes.
4. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer.
5. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
6. 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.
7. 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.
8. Put the orzo and carrots on plates and top with the chicken and sauce.
9. Wine Recommendation: Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mcon or Pouilly-Fuiss (both made from chardonnay grapes).