Potage of rice and chicken

04828 POTAGE of RICE and chicken INGREDIENTS for 4 PEOPLE 3 cloves of garlic, 2 lemons untreated, a tablespoon of olive oil, 2 tablespoons chopped Rosemary, a l chicken stock, 2 chicken breasts, 150 g of rice, 4 eggs, 4 tablespoons chopped parsley, salt and pepper.

Peel the garlic and mince.

Squeeze lemons and grate the zest.

In a saucepan heat the oil and FRY for a few seconds the chopped Rosemary and garlic.

Pour the chicken stock, add the breasts and cover: reached boiling, add the rice and continue cooking fresh focus for about 15 minutes.

Remove the chicken breasts from the broth, cut them into thin slices and rigettateli warm in broth.

In a bowl, beat the eggs with the juice and lemon zest.

Add a ladle of hot broth and continue to stir vigorously until the mixture has the consistency of evidence.

Remove the saucepan from the heat and pour the mixture previously prepared eggs: mix well and, if necessary, add salt.

Add the chopped parsley and serve immediately.