Ingredients
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1 cup white wine
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1/4 cup olive oil
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1/4 cup lemon juice
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1 teaspoon grated lemon peel
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1 teaspoon salt
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1 tablespoon black pepper
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6 large whole boneless skinless chicken breasts
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3 tablespoons olive oil
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2 tablespoons butter
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2 tablespoons flour
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1 teaspoon salt
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2 teaspoons Dijon mustard
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1 cup milk
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2 egg yolks
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1 lemon, zest of
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1 teaspoon dried dill weed
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1/4 cup minced fresh parsley
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1 cup sour cream
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1/4 cup butter, melted
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1/2 cup crumbled feta cheese
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3 garlic cloves
Instructions
- 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.
- Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
- 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.
- 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.