cateory: cuisine
GREEK LEMON CHICKEN
Reviews: 198
Ingredients:
- 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
- MARINADE--
How to make
GREEK LEMON CHICKEN
GREEK LEMON CHICKEN
- 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.
- 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.
Comments for
GREEK LEMON CHICKEN
GREEK LEMON CHICKEN
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