Avgolemono

By rhongaut

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)

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.