Chicken and Orzo with Avgolemono Sauce

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 4 

Avgolemono or a lovely Greek lemon and egg sauce served over chicken and orzo pasta; dill-icious. Inspired by Marcie of Flavor The Moments https://flavorthemoments.com/30-minute-chicken-greek-avgolemono-sauce/ 

½ lb orzo pasta, cooked

½ cup pasta water, reserve and keep warm for the sauce

¼ cup butter

Salt and pepper, to taste

Avgolemono Chicken:

4 chicken breasts, pounded thin (or thighs)

2 Tbsp olive oil 

1 cup chicken stock 

2 eggs

1 lemon zested and juiced

½ cup warm pasta water 

3 green onions, sliced

 ¼ cup dill, chopped

Cook orzo pasta according to package directions, save ½ cup of the pasta water (keep warm), then drain the orzo and stir in butter, salt, and pepper to taste, keeping it warm. Rinse chicken and pat dry between paper towels (pound thin if using breast meat) on a plate. Preheat olive oil in a large skillet, season the chicken, and cook over medium-high heat for about 4-5 minutes per side. Check chicken for doneness by cutting the largest piece in half to see that it is no longer pink or by using an instant thermometer; the minimum temperature should be 165*. Remove chicken to a plate and keep warm. Add chicken stock to the skillet and scrape up any yummy little brown bits with a spatula. Whisk eggs in a bowl, add lemon zest, lemon juice, and warm pasta water (to temper the eggs). Slowly pour eggs into the hot broth whisking to keep the mixture from scrambling (it will still be delicious if you get a few scrambled bits). Simmer for about 3 minutes or until the sauce is thickened and has a nice consistency, stir in green onions. Plate the orzo and top with chicken and a ladle of sauce, garnishing with dill.