Quick Chicken With Greek Avgolemono Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt, pepper, oregano, and garlic powder.
• STEP 2.Heat olive oil in a large skillet over medium-high heat.
• STEP 3.Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through.
• STEP 4.In a separate bowl, whisk together the eggs and lemon juice until well combined.
• STEP 5.Slowly pour in the chicken broth while whisking continuously.
• STEP 6.Transfer the chicken breasts to a plate and cover with foil to keep warm.
• STEP 7.Reduce the heat to low and slowly pour the egg mixture into the skillet, whisking constantly.
• STEP 8.Continue whisking until the sauce thickens, about 2-3 minutes.
• STEP 9.Remove the skillet from heat and season the sauce with salt and pepper to taste.
• STEP 10.Serve the chicken breasts with the Avgolemono sauce drizzled on top.
• STEP 11.Garnish with fresh herbs, such as parsley or dill, if desired.

Cooking Tips

• Make sure to cook the chicken breasts until they reach an internal temperature of 165°F to ensure they are fully cooked.
• Whisk the egg mixture slowly into the sauce to prevent curdling.
• For a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the sauce while whisking.

Storage and Serving

• Leftover chicken with Avgolemono sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a skillet over low heat, stirring occasionally, until warmed through.
• Serve the reheated chicken with rice or roasted vegetables for a quick and delicious meal.