Smoked Chicken Breasts with Avgolemono Sauce Recipe
This is an easy dish with a Greek flair. If you are not into smoking foods as I am either the oven or the grill is fine as well. I removed the skin after smoking the breasts and finished them on the grill with the baste. If you prefer leaving the skin on that works. Boneless breasts would work but I like the added depth and moisture that bone in meat brings particularly when slow smoking.
The avgolemono sauce will be thick. If it is too thick for your liking thin it down with some more lemon juice and whole milk if necessary.
I served the meal with grilled asparagus, butter lettuce, Spanakopita and Tzatziki.
With all the acid in this meal a wine with some degree of acid is in order. I chose Viansa Sonoma Valley Reserve 2010 Pinot Grigio. It has 10% Chardonnay which breaks the acid just enough to work well and compliment the avgolemono sauce.
Ingredients
- Chicken:
- 1 1/2 lb chicken breasts, bone in, ribs removed
- 1/2 tsp greek seasoning (I used Penzey's)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp oregano, dried
- 1/4 tsp granulated garlic
- Salt/pepper to taste
- 3 oz Pecan chunks if you are smoking
- Avgolemono Sauce:
- 2 cups chicken stock
- 1/4 cup long grain rice
- 4 egg yolks
- 5 Tbs lemon juice
- Salt/ground white pepper to taste
- 1/4 tsp granulated garlic
- Whole milk if necessary
- Feta cheese for garnish (optional)
- Chives for garnish (optional)
Directions
- Chicken:
- Wash and dry chicken breasts If smoking preheat the smoker to 250^. Season breasts with Greek seasoning. Smoke for 45 minutes at 250^. Combine lemon juice, olive, oregano, granulated garlic for chicken baste. Finish breasts on the grill with baste with skin on or off depending on your preference. Keep heat to medium to avoid flare ups. Baste frequently and cook for about 10 minutes or until nicely browned and done.
- Avgolemono Sauce:
- In a small pan combine the chicken broth and rice. Simmer covered on low heat until the rice is very tender and beginning to break down. About 25 minutes. Let the mixture cool slightly then transfer to a blender or immersion blender (boat motor) to completely process until very smooth. I used a blender but in retrospect think a boat motor woul have been easier. Add egg yolks one at a time along with lemon juice and process until completely incorporated. Season with salt and white pepper and simmer 2-3 minutes until hot. Check for acid, seasoning and thickness. If sauce is too thick for you thin with a bit more lemon juice and whole milk. This will make more sauce than you probably need for this amount of chicken.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 321 | 62% |
| Total Fat 36.45g | 46% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.16g | |
| Cholesterol 96mg | 32% |
| Sodium 380mg | 16% |
| Potassium 517mg | 15% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.83g | 1% |
| Protein 33.04g | 53% |
