chicken with orzo, carrots, dill, and avgolemono sauce

Okay, I'm always taking pictures of my foods to share with my blog family and I never post the recipes!
I'm going to try and make it a new years resolution to post at least one yummy recipe a week...
(what a resolution huh?!)

This dish is awesome, specially if you like lemon.
Lance bought me a Food and Wine cookbook a couple years ago and I love every recipe I've cooked in it.
This one is a favorite. And it's very simple.
To make it all flow perfect, prepare everything before you even start cooking.
Oh and don't let the recipe title scare you, it's just a fancy name for a delicious Greek sauce!

Chicken Breasts, with Orzo, Carrots, Dill, and Avgolemono Sauce
-Courtesy of Food and Wine Cookbook

2 Tbs. olive oil
4 boneless, skinless chicken breasts
   (about 1 1/2 pounds)
   Salt and fresh ground black pepper
1 1/4 cups canned low sodium chicken broth or homemade stock
1 tsp. dried dill
1 1/2 cups orzo (you'll find this in the pasta section, it looks like rice, but it's pasta)
2 whole carrots, quartered and cut into 1-inch lenghs
2 eggs
2 Tbs. lemon juice

1. In a large frying pan, heat 1 Tbs. of oil over moderate heat. Season the chicken breast with salt and fresh ground black pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken and cook for another 3 minutes. Add the broth, dill, and 1 1/4 tsp. salt. Bring to a simmer, reduce the heat and simmer partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.

2. Meanwhile, in a large 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 the remaining 1 Tbs. oil and salt and fresh ground pepper.

3. In a medium bowl, beat the eggs, lemon juice and 1/8 tsp. 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 in 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!

If you try it out, let me know what you think!
Enjoy!