Ingredients
2tbspolive oil
4chicken breasts,boneless and skinless
salt and fresh ground black pepper,as needed
1¼cupslow-sodium chicken broth,canned, or homemade stock
1tspdried dill
1½cupsorzo
4carrots
2eggs
2tbsplemon juice
Preparation
In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with ¼ teaspoon salt and ⅛ teaspoon pepper and add to the pan. Cook for about 5 minutes until browned.
Turn the chicken; add the broth, dill, and 1¼ teaspoons salt.
Bring to a simmer, reduce the heat, and simmer, partially covered, for about 4 minutes until the chicken is just done. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking for about 6 minutes longer until the orzo and carrots are just done.
Drain and toss with the remaining oil and ⅛ teaspoon each of salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and ⅛ 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 for about 3 minutes until the sauce begins to thicken. 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.
Serve and enjoy.
