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 ju i ce

1 tsp. dried dillweed

1/4 c. fre s h parsley, minced

1 c. sour c r eam

1/4 c. butter, melted

1/2 c. feta cheese, c r umbled

1 lb. angel hair pasta, cooked al dente and kept warm

1/2 c. muenster cheese, shredded



In a bowl, combine all marinade ingredients.   Pound chicken breasts sligh t ly and place in shallow casserole or in plastic Ziploc ba gs , and cover with marinade.   Refrigera t e for up to 12 h o urs.   Discard marinade.   Heat oil in

skillet and saute chicken until t e nder.   S l ice and set aside.   In saucepan, melt

2 tablespoons butter; blend in flour and s a lt to create a roux.   Add m u st a rd

and slowly add milk, stirring constantly until thick and smo o th.   In small bowl, mix egg yolk, lemon peel and lemon juice together.   Whisk a small amou n t 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 pa rsley wilts, stir in so u r cream.   Add 1/4 c u p butt e r, 3/4 cup of t h e egg sauce and fe t a cheese to cooked pasta; stir well.   Place in greased 9" x 13" casserole and

top with sliced chicken, remaining sauce and cheese.   Broil unt i l cheese is golden.   Se rves 6 to 8.



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Chic k en for grilling

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