Greek Lemon Chicken

Photo by Danielle D.

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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