greek lemon chicken

Ingredients greek lemon chicken

Marinade
1 cup White Wine
1/4 cup Olive Oil
1/4 cup Lemon Juice
1 tsp Salt
1 tsp Pepper
3 clove Crushed Garlic
Chicken
8 Chicken Breast Tenders
1/4 cup Olive Oil
Sauce
2 tbsp Flour
2 tbsp Butter
1/2 tsp Salt
2 tbsp Mustard
1 cup Milk
2 Egg Yolks
2 tbsp Fresh Grated Lemon Peel
1 tsp Lemon Juice
2 tbsp Dill
1/4 cup Parsely
1 cup Sour Cream
Pasta
1/4 cup Melted Butter
5 oz Feta Cheese
1 lb Angel Hair Pasta
8 slice Muenster Cheese

how to make greek lemon chicken

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

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

Cook pasta according to package directions.

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.

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.

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

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.

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