Greek Lemon Chicken With Angel Hair Pasta - cooking recipe

Ingredients

Marinade
1 cup white wine
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon salt
1 tablespoon black pepper
3 garlic cloves
Ingredients
6 large whole boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons Dijon mustard
1 cup milk
2 egg yolks
1 lemon, zest of
1 teaspoon dried dill weed
1/4 cup minced fresh parsley
1 cup sour cream
1/4 cup butter, melted
1/2 cup crumbled feta cheese
1 lb angel hair pasta, cooked al dente and kept warm
1/2 cup shredded muenster cheese

Preparation

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
In a saucepan, melt 2 T butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.