Greek Lemon Chicken

Tim O'Hara
Tim O'Hara @cook_2992420
Loves Park, Illinois

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

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Ingredients

45 mins
8 servings
  1. 1 cup White Wine
  2. 1/4 cup Olive Oil
  3. 1/4 cup Lemon Juice
  4. 1 tsp Salt
  5. 1 tsp Pepper
  6. 3 clove Crushed Garlic
  7. 8 Chicken Breast Tenders
  8. 1/4 cup Olive Oil
  9. 2 tbsp Flour
  10. 2 tbsp Butter
  11. 1/2 tsp Salt
  12. 2 tbsp Mustard
  13. 1 cup Milk
  14. 2 Egg Yolks
  15. 2 tbsp Fresh Grated Lemon Peel
  16. 1 tsp Lemon Juice
  17. 2 tbsp Dill
  18. 1/4 cup Parsely
  19. 1 cup Sour Cream
  20. 1/4 cup Melted Butter
  21. 5 oz Feta Cheese
  22. 1 lb Angel Hair Pasta
  23. 8 slice Muenster Cheese

Cooking Instructions

  1. 1

    Combine marinade ingredients. Add chicken and marinade for up to 12 hours.

  2. 2

    Remove chicken from marinade. Heat oil in skillet and saute chicken until tender.

  3. 3

    Cook pasta according to package directions.

  4. 4

    In a saucepan melt 2T butter. Blend in flour and salt to create a roux. Add mustard and slowly add milk, stirrying until thick and smooth.

  5. 5

    Combine egg yolks, lemon peel and lemon juice in a small bowl. Add a small amount of roux, then wisk egg mixuture into roux and bring to a gentle boil.

  6. 6

    Remove from heat and add dill and parsley. When parsely wilts stir in sour cream.

  7. 7

    To cooked pasta add 1/4 C melted butter, feta and 3/4 C sauce. Mix well and put into 9 x 13 baking dish.

  8. 8

    Top pasta with chicken, remaining sauce and Muenster Cheese. Place under broiler until cheese is golden brown. Cut into squares and serve.

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Comments (3)

Karakins
Karakins @cook_3473142
Loved it! Good left over too. I think I may go less pasta or more sauce next time

Written by

Tim O'Hara
Tim O'Hara @cook_2992420
on
Loves Park, Illinois