Greek lemon chicken
From michaella 14 years agoIngredients
- Ingredients: shopping list
- marinade shopping list
- 1 cup fruity white wine shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup fresh lemon juice shopping list
- 1 teaspoon lemon peel, freshly grated shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 3 cloves garlic, crushed shopping list
- 6 whole lg. chicken breasts, boned and skinned shopping list
- 3 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons prepared mustard shopping list
- 1 cup milk shopping list
- 2 egg yolks shopping list
- Freshly grated peel of 1 lemon shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1 teaspoon dried dill weed shopping list
- 1/4 cup fresh parsley, minced shopping list
- 1 cup sour cream shopping list
- 1/4 cup butter, melted shopping list
- 1/2 cup feta cheese, crumbled shopping list
- 1 lb. angel hair pasta, cooked al dente and kept warm shopping list
- 1/2 cup muenster cheese, shredded shopping list
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.
People Who Like This Dish 5
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