Ingredients |
MARINADE:
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed
6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded |
Directions |
In a bowl, combine all marinade ingredients. Pound chicken
breasts slightly and place in shallow casserole or in plastic
Ziploc bags, 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 saucepan, melt 2 tablespoons 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 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to
cooked pasta; stir well. Place in greased 9" x 13" casserole and
top with sliced chicken, remaining sauce and cheese. Broil until
cheese is golden. Serves 6 to 8. |
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