Greek Lemon Chicken

Serving size: 6-8

Ingredients:
4 large boneless and skinless chicken breasts
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 dill weed
1/4 cup fresh parsley, minced
1 cup sour cream
1/4 cup butter, melted
1/2 cup feta cheese, crumbled
1 pound angel hair pasta, cooked al dente and kept warm
1/2 cup muenster cheese, shredded

Marinade
1 cup fruity white wine
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon peel, freshly grated
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Place in greased 9″ x 13″ casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden.

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