Avgolemono
By rhongaut
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 Q chicken stock
- 1 to 1.5 lbs chicken breasts (about 4 large pieces)
- 1/2 cup long grain rice
- 2 cups milk
- 2 tbsp cornstarch
- 3 eggs
- 1/4 cup butter
- chopped parsley
- 1/2 cup fresh lemon juice (about 1 small lemon)
Details
Preparation
Step 1
Bring chicken stock to a boil, then place chicken in boiling broth. Let boil for 10-15 minutes, or until fully cooked. Remove chicken and set aside to cool. Add rice to broth, bring to a boil, then reduce heat, cover and cook until rice is puffy and tender, about 25 min. Meanwhile, whisk milk and cornstarch together in a bowl, then beat in eggs. After the cooking time for the rice, remove from heat and add milk/egg mixture _slowly_ stirring carefully. Return to heat and cook for a minute or two. Add butter, parsley, and lemon juice, cook for another 2 minutes or so.
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