From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 13 Jul 93 12:24:10 CDT

Orzo-Rice Pilaf
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; discard garlic (not on your life!).  
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.

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