Greek Lemon Chicken

By grassickkitchen

Ingredients

• 1/2 stick butter
• 2 pounds boneless, skinless chicken breast, cut into ribbons
• salt and freshly-ground black pepper to taste
• 1 cup boiling water
• 1 bunch scallions, trimmed and cut into 1" pieces
• 3 eggs
• 3 Tbp fresh lemon juice
• 2 Tbp chopped fresh dill
• 1 tsp lemon peel

Preparation

Step 1

Melt the butter in a large saucepan or skillet and add the chicken. Cook
until evenly browned, turning as needed. Season with the salt and
pepper. Add the boiling water and the scallions, and cook until the
chicken is cooked through (this shouldn't take too long, since the
chicken is so thin).

Place the eggs in a small bowl or processor and beat well, then
gradually whisk in the lemon juice and peel a little at a time. Whisk in 1 cup of the cooking liquid from the chicken, the pour the egg and lemon mixture over the chicken and stir continuously until the sauce has thickened slightly. Do not boil!

Transfer to a serving dish and serve immediately.