Lemon Chicken with Greek-Inspired Pasta
Lemon Chicken with Greek-Inspired Pasta
Equipment
- Shallow casserole dish or plastic Ziploc bags
- mixing bowl
- Greased 9″ x 13″ casserole dish
Ingrediënten
Marinade:
- 1 cup fruity white wine
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon freshly grated lemon peel
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic crushed
Chicken:
- 6 large chicken breasts boned and skinned
- 3 tablespoons olive oil
Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 teaspoons prepared mustard
- 1 cup milk
- 2 egg yolks
- Freshly grated peel of 1 lemon
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried dillweed
- ¼ cup fresh parsley minced
- 1 cup sour cream
Pasta:
- 1 pound angel hair pasta cooked al dente and kept warm
Toppings:
- ¼ cup melted butter
- ½ cup crumbled feta cheese
- ½ cup shredded Muenster cheese
Instructies
- In a bowl, combine all marinade ingredients.
- Pound chicken breasts slightly and place them in a shallow casserole dish or plastic Ziploc bags.
- Cover with marinade and refrigerate for up to 12 hours.
- Discard marinade.
- Heat olive oil in a skillet and sauté chicken until tender.
- Slice and set aside.
- In a saucepan, melt 2 tablespoons of butter.
- Blend in flour and salt to create a roux.
- Add mustard and slowly add milk, stirring constantly until thick and smooth.
- In a small bowl, mix egg yolks, lemon peel, and lemon juice together.
- Whisk a small amount of roux into the egg mixture.
- Then whisk the egg mixture into the roux and bring to a gentle boil.
- Remove from heat and add dill and parsley.
- When parsley wilts, stir in sour cream.
- In a mixing bowl, combine cooked pasta with 1/4 cup melted butter, 3/4 cup of the egg sauce, and feta cheese.
- Stir well.
- Place the pasta mixture in a greased 9″ x 13″ casserole dish.
- Top with sliced chicken, remaining sauce, and shredded Muenster cheese.
- Broil until the cheese is golden brown.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
This Greek-inspired dish pairs beautifully with a crisp white wine such as Assyrtiko or a light-bodied red wine like Xinomavro.Nutritional Information
Calories: 750 kcal | Carbohydrates: 60 g | Protein: 45 g | Fat: 35 g | Fiber: 4 g | Sugar: 5 g
