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Greek Lemon Chicken


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Rate this recipe 4/5 (1 Votes)


  • 3 tbsp olive oil
  • 6 skinless, boneless chicken breasts
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp salt
  • 2 tsp prepared mustard
  • 2 c milk
  • 2 egg yolks
  • 1 tbsp grated lemon peel
  • 1 tsp lemon juice
  • 1/4 c minced fresh parsley
  • 1 c sour cream
  • 1 lb angel hair pasta
  • 1 tbsp vegetable oil
  • 1/2 c crumbled feta cheese
  • 1 tsp dried dill


Servings 6
Preparation time 20mins
Cooking time 35mins


Step 1

Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 min. Remove chicken; slice. Set aside

Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into saucepan

Gradually stir remaining egg mixture into saucepan. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream

Cook pasta according to pkg directions; drain. Toss with oil. Stir 3/4 c of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill


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