Name: Lemon Chicken with Greek-Inspired Pasta
Ingredients: 1 cup fruity white wine; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1 teaspoon freshly grated lemon peel; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 3 cloves garlic (crushed); 6 large chicken breasts (boned and skinned); 3 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 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; 1/4 cup fresh parsley (minced); 1 cup sour cream; 1 pound angel hair pasta (cooked al dente and kept warm); 1/4 cup melted butter; 1/2 cup crumbled feta cheese; 1/2 cup shredded Muenster cheese

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!

Lemon Chicken with Greek-Inspired Pasta

Equipment

Ingredients

Marinade:

Chicken:

Sauce:

Pasta:

Toppings:

Instructions

Notes / Tips / Wine Advice:

Wine Advice:

Nutritional Information

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