Ingredients
-
-
1
-
1/4
-
1/4
-
1
-
1
-
1
-
3
-
-
6
-
3
-
2
-
2
-
1
-
2
Directions
Greek Lemon Chicken With Angel Hair Pasta, 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 , There is a reference in the sauce instructions to add both lemon peel and lemon juice, but there is not a quantity of lemon juice specified in the sauce ingredients Could you tell me the quantity of juice needed? An entire lemon would seem overpowering Also, the ingredients list for the primary recipe specifies 1/4 cup of melted butter, but the instructions note to Add 1/2 cup butter Is it 1/4 or 1/2 cup? Thanks for your response I’m about to make this recipe!
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Steps
|
1
Done
|
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
Done
|
Discard Marinade. Heat Oil in Skillet and Saute Chicken Until Tender. Slice and Set Aside. |
|
3
Done
|
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
Done
|
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. |
