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
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.
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.