2 tablespoons butter
2 garlic cloves, sliced
4 large whole chicen breasts, boned and halved
2 medium zucchini, sliced
5 egg yolks
1 tablespoon cornstarch
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 chicken flavor bouillon cube
5 tablespoons lemon juice
Prepare Orzo Rice Pilaf. In 12 inch skillet over medium-high heat,
in hot butter, cook garlic until brown. In same skillet, in
remaining butter, cook chicken breasts until browned, on all sides.
Add 1/2 cup water; heat to boiling. Reduce heat to low; cover;
simmer 10 minutes. Add zucchini; cook 10 minutes longer or until
chicken and zucchini are tender.
Meanwhile, in 1 quart heavy saucepan with wire whisk, beat egg
yolks, cornstarch, salt and cayenne pepper until blended, stir in
1 1/2 cups water and chicken bouillon. Over medium-low heat, heat
mixture, stirring until thickened (do not boil), about 10 minutes.
Stir in lemon juice.
Arrange chicken mixture on a warm platter; spoon on sauce. Serve
with Orzo-Rice Pilaf.
Orzo-Rice Pilaf: In 2 quart saqucepan over medium-high heat, melt
1/2 cup butter. Add 1 cup orzo; cook until golden, stirring often,
about 10 minutes. Stir in 4 cups water, 1 cup regular long-grain
rice and 3 chicken flavor bouillon cubes; heat to boiling. Reduce
heat to low; cover and simmer 30 minutes or until liquid is absorbed
and orzo and rice are tender.