Chicken Breast Recipe
fragrant rice, royal trumpet mushroom, asparagus, avgolemono sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium pot, add the fragrant rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender. Fluff with a fork and set aside.
- 2
Cook the Chicken
Season the chicken breasts with salt and black pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds. Add the royal trumpet mushrooms and asparagus, cooking until tender, about 5-7 minutes. Season with salt and pepper.
- 4
Make the Avgolemono Sauce
In a bowl, whisk together the eggs and lemon juice. Gradually add a ladle of the hot chicken broth to the egg mixture while whisking continuously to temper the eggs. Pour the mixture back into the saucepan with the remaining broth and stir over low heat until slightly thickened.
- 5
Serve
Slice the chicken breasts and serve on a plate alongside the fragrant rice. Top with sautéed vegetables and drizzle with avgolemono sauce.
