A Quick Greek Secret: Chicken <i> Avgolemono</i>

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Chicken Avgolemono Spinach Pilaf Sliced tomatoes with Greek olives Chilled red and green grapes with powdered sugar cookies

Avgolemono, one of the most popular Greek sauces, is made from hot stock or broth thickened with an egg-lemon mixture. It goes well with chicken and is easier to prepare than you might think.

To cook the chicken, saute garlic just long enough to bring out its aroma and then brown chicken breasts seasoned with salt, pepper and fresh oregano. Add a cup of broth to the pan and simmer, covered, until tender, being careful not to overcook the chicken so it does not become dry.

For the avgolemono, beat together egg and lemon juice. Stir in a little hot broth to warm the mixture, then add it to the broth in the pan and heat, stirring constantly, until the sauce just begins to thicken. Again watch for overcooking--if avgolemono boils, it will curdle.

Spinach pilaf has the ideal flavor to accompany this dish. Saute the rice in butter, then cook in chicken broth; the two steps bring out a nutty aroma. If you add the chopped fresh spinach during the last five minutes, the leaves will soften but retain their bright-green color. Stir in the nuts just before serving so they will not become soggy.

Fresh fruit such as red and green grapes makes a perfect dessert, along with cookies such as powdered sugar snowballs or pecan puffs.

Staples

3 tablespoons butter

1 clove garlic

2 eggs

1 cup rice

1 tablespoon olive oil

Shopping

4 boneless chicken breast halves

1 bunch fresh oregano

2 (14 1/2-ounce) cans chicken broth

1 lemon

1 onion

1 bunch spinach

1 (2 1/4-ounce) package slivered almonds

1. For Spinach Pilaf, mince 2 tablespoons onion. Melt 2 tablespoons butter in large saucepan. Add onion and saute until almost tender.

2. Stir in 1 cup rice and continue to saute until lightly browned. Stir in 2 cups chicken broth and bring to boil. Reduce heat, cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Coarsely chop spinach leaves to measure 2 cups. Stir in during last 5 minutes of cooking. Toast 1/4 cup almonds and chop. Stir into rice just before serving.

3. For chicken, mince 1 teaspoon oregano. Season chicken breasts to taste with oregano and salt and pepper.

4. Mince 1 clove garlic. Lightly saute garlic in 1 tablespoon butter and 1 tablespoon olive oil in skillet. Add seasoned chicken breasts and saute until browned on both sides. Add 1 cup chicken broth, cover and simmer about 10 minutes, just until chicken is cooked through. Remove chicken and keep warm. Squeeze juice from 1 lemon. Beat together with 2 eggs. Add small amount of hot broth from skillet to egg mixture, then return to skillet. Heat, stirring, until slightly thickened, being careful not to curdle. Slice chicken breast and arrange on plate with pilaf. Spoon sauce over chicken.

Makes 4 servings.