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Avgolemono is a creamy lemon Greek soup, traditionally thickened with eggs and orzo pasta or rice, with the starch acting as an emulsifier. Served traditionally with dolma, artichokes, green veg and orzo as a sauce or as a lemony soup.
difficulty level 2/5
Step 1 - Preheat oven to 400*F. In an oven proof skillet, add Eureka Lemon Fused Olive Oil and heat pan over medium heat. Season chicken breasts with ¼ tsp salt and green peppercorns, then add to pan, searing for 3-4 minutes per side, until chicken browns. Add Wild Dill Infused Olive Oil to pan, along with chicken stock. Place skillet in the oven and braise chicken for 10 minutes, or until chicken is fully cooked and reaches 155-160*F - temp will increase up to 10* as it rests. Remove chicken from pan and set aside.
Step 2 - In a measuring cup, combine eggs, lemon zest and lemon juice, whisking to combine until frothy. Heat remaining broth over low heat and whisk in slowly egg and lemon mixture. Season with fleur de sel and pepper as needed, and keep sauce on low, stirring for 3-4 minutes to thicken sauce. Run sauce through a fine mesh sieve for a silky sauce and then serve on sliced chicken breast, ladling sauce over top.
The lemony goodness in this sauce rocks!! It’s thickened to a lovely creaminess and is incredibly vibrant and bright. It also work so well as a dip for artichokes and sauce on fish.
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