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Greek Lemon Chicken With Angel Hair Pasta

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“A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this recipe many time, I decided to post it.”
READY IN:
13hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
  2. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
  3. In a saucepan, melt 2 T 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.
  4. Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.

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