1 (3 lb.) chicken, cut into serving pieces
2-3 tbsp. butter
2 cloves garlic, minced
Salt to taste
Freshly ground pepper to taste
1 c. chicken stock
1 1/2 c. baby peas
2 eggs
2 tbsp. fresh lemon juice
1/2 tsp. oregano
3 c. cooked rice

Brown the chicken on all sides in butter in frying pan or Dutch oven. Add garlic, salt, pepper and chicken stock. Cover, simmer 25 minutes. Add peas, cover, simmer 10 minutes longer. Remove cover. Skim off fat. Remove chicken and vegetables to heated dish.

Beat together eggs and lemon juice. Slowly add to hot pan juices, stirring constantly with wire whisk.

Return chicken and peas to frying pan or oven. Cook over very low heat, stirring occasionally until sauce thickens. Do not boil. Serve chicken and peas in sauce. Sprinkle with oregano and serve with hot cooked rice.