Quick Chicken with Greek Avgolemono Sauce
Recipe GLPR6969fac77412cf
Pan-seared boneless chicken breasts with a silky lemon-egg sauce, a classic Greek preparation featuring bright citrus and tender poultry. Ready in under 30 minutes, this elegant dish is naturally low-carb and perfect for a quick weeknight dinner or impressive meal for guests.
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Ingredients
2 tablespoons Extra virgin olive oil
4 Boneless skinless chicken breast halves, pounded to ½-inch thickness
1 cup Low sodium chicken stock
2 Large eggs
1 Lemon zest and juice from 1 large lemon
Salt and freshly ground black pepper to taste
Freshly chopped dill or parsley for garnish
Directions
Heat the olive oil in a large skillet over medium-high heat. Season the pounded chicken breasts with salt and pepper. Once the oil is shimmering, add the chicken (working in batches if needed to avoid crowding) and sear for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
Pour the chicken stock into the same skillet, scraping the bottom with a wooden spoon to release all the flavorful browned bits. Bring to a gentle simmer.
In a medium bowl, whisk together the eggs with the lemon zest and juice. Slowly ladle about ½ cup of the hot stock into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
Reduce the skillet heat to medium-low. Slowly pour the tempered egg mixture back into the skillet with the remaining stock, whisking constantly. Continue whisking for about 3 minutes until the sauce thickens slightly. Do not allow it to boil, as high heat will cause the eggs to curdle.
Strain the sauce through a fine-mesh sieve into a clean bowl for a perfectly smooth consistency. Taste and adjust seasoning with salt and pepper as needed. Spoon the warm sauce over the chicken breasts and garnish with fresh dill or parsley before serving.
