Chicken with Avgolemono Sauce

Instructions

1. Step 1

   Pat the chicken dry. Season it with ⅝ tsp (4 gr) of salt and all of the black pepper.

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: plate

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the chicken and brown it for about 3 minutes per side, then transfer it to a plate.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast, 15.0 ml Olive Oil

   Cookware: plate, skillet, tongs

3. Step 3

   Add the onion to the skillet and cook over medium heat until softened.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Yellow Onion

   Cookware: skillet

4. Step 4

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: skillet

5. Step 5

   Pour in the chicken stock and scrape up the browned residue. Return the chicken to the skillet, cover, and simmer over low heat until its thickest part reaches 74°C.

   Timer: 14 min (fixed)

   Ingredients used: 720.0 ml Chicken Stock

   Cookware: instant-read thermometer, skillet, tongs

6. Step 6

   Transfer the cooked chicken to a clean plate. Remove the skillet from the heat and uncover it.

   Cookware: plate, skillet, tongs

7. Step 7

   Whisk the eggs, lemon juice, and remaining ⅜ tsp (2 gr) of salt in the mixing bowl until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Egg, 2.0 gr Fine Salt, 60.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

8. Step 8

   While whisking continuously, slowly ladle about 240 ml of the hot cooking broth into the egg mixture.

   Timer: 2 min (fixed)

   Cookware: ladle, mixing bowl, skillet, whisk

9. Step 9

   Whisk the tempered mixture into the skillet. Cook over low heat, stirring continuously, until the sauce lightly thickens and reaches 71°C.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, skillet, whisk

10. Step 10

    Return the chicken to the skillet and turn it in the sauce over low heat until warmed through.

    Timer: 2 min (fixed)

    Cookware: skillet, tongs

11. Step 11

    Transfer the chicken to serving plates, spoon over the avgolemono sauce, and finish with the parsley.

    Ingredients used: 15.0 gr Flat-Leaf Parsley

    Cookware: ladle, tongs