How to make it

  • 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. Serves 6 to 8.

Reviews & Comments 1

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    " It was excellent "
    tinadc ate it and said...
    This sounds devine-----high 5
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