Ingredients:
1 tablespoon olive oil
2-4 boneless, skinless chicken breasts
Salt and fresh-ground black pepper
1 cup of chicken broth or 1 canned low-sodium chicken broth
1 teaspoon dried dill
1 cup orzo
6-8 carrots, cut into discs
2 eggs
2 tablespoons lemon juice
Directions:
Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 to 3 minutes, add chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until browned, about 5 minutes. Turn the chicken and add the broth and dill. Place the lid on top and wait 1 minutes past the click, then reduce to low for 15 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with 1 tablespoon oil and 1/8 teaspoon of salt and 1/4 teaspoon of pepper (omit this step if you plan on using the chicken sauce as the flavoring).
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 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 until the sauce begins to thicken, about 3 minutes. 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.
