Greek Lemon Chicken
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!
Ingredients
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1 cup White Wine
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1/4 cup Olive Oil
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1/4 cup Lemon Juice
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1 tsp Salt
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1 tsp Pepper
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3 clove Crushed Garlic
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8 Chicken Breast Tenders
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1/4 cup Olive Oil
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2 tbsp Flour
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2 tbsp Butter
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1/2 tsp Salt
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2 tbsp Mustard
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1 cup Milk
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2 Egg Yolks
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2 tbsp Fresh Grated Lemon Peel
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1 tsp Lemon Juice
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2 tbsp Dill
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1/4 cup Parsely
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1 cup Sour Cream
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1/4 cup Melted Butter
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5 oz Feta Cheese
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1 lb Angel Hair Pasta
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8 slice Muenster Cheese
Cooking Instructions
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1
Combine marinade ingredients. Add chicken and marinade for up to 12 hours.
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2
Remove chicken from marinade. Heat oil in skillet and saute chicken until tender.
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3
Cook pasta according to package directions.
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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.
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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.
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6
Remove from heat and add dill and parsley. When parsely wilts stir in sour cream.
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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.
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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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