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Greek Lemon Chicken
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A picture of Greek Lemon Chicken.

Greek Lemon Chicken

Tim O'Hara
Tim O'Hara @cook_2992420
Loves Park, Illinois

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

Read more

Greek Lemon Chicken

Tim O'Hara
Tim O'Hara @cook_2992420
Loves Park, Illinois

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

Read more
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Ingredients

45 mins
8 servings
  • Marinade
  • 1 cupWhite Wine
  • 1/4 cupOlive Oil
  • 1/4 cupLemon Juice
  • 1 tspSalt
  • 1 tspPepper
  • 3 cloveCrushed Garlic
  • Chicken
  • 8Chicken Breast Tenders
  • 1/4 cupOlive Oil
  • Sauce
  • 2 tbspFlour
  • 2 tbspButter
  • 1/2 tspSalt
  • 2 tbspMustard
  • 1 cupMilk
  • 2Egg Yolks
  • 2 tbspFresh Grated Lemon Peel
  • 1 tspLemon Juice
  • 2 tbspDill
  • 1/4 cupParsely
  • 1 cupSour Cream
  • Pasta
  • 1/4 cupMelted Butter
  • 5 ozFeta Cheese
  • 1 lbAngel Hair Pasta
  • 8 sliceMuenster Cheese
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Steps

45 mins
  1. 1

    Combine marinade ingredients. Add chicken and marinade for up to 12 hours.

  2. 2

    Remove chicken from marinade. Heat oil in skillet and saute chicken until tender.

  3. 3

    Cook pasta according to package directions.

  4. 4

    In a saucepan melt 2T butter. Blend in flour and salt to create a roux. Add mustard and slowly add milk, stirrying until thick and smooth.

  5. 5

    Combine egg yolks, lemon peel and lemon juice in a small bowl. Add a small amount of roux, then wisk egg mixuture into roux and bring to a gentle boil.

  6. 6

    Remove from heat and add dill and parsley. When parsely wilts stir in sour cream.

  7. 7

    To cooked pasta add 1/4 C melted butter, feta and 3/4 C sauce. Mix well and put into 9 x 13 baking dish.

  8. 8

    Top pasta with chicken, remaining sauce and Muenster Cheese. Place under broiler until cheese is golden brown. Cut into squares and serve.

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Tim O'Hara
Tim O'Hara @cook_2992420
on September 26, 2014 06:10
Loves Park, Illinois

Comments (3)

Karakins
Karakins @cook_3473142
January 20, 2015 00:42
Loved it! Good left over too. I think I may go less pasta or more sauce next time
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Keywords

Lemon Mustard Chicken Breast Feta Pepper Pasta Egg Butter Chicken Cheese Garlic Wine

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