Greek Lemon Chicken With Angel Hair Pasta

• Marinade
• 1 cup white wine
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon salt
• 1 tablespoon black pepper
• 3 garlic cloves
• Ingredients
• 6 large whole boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 cup milk
• 2 egg yolks
• 1 lemon, zest of
• 1 teaspoon dried dill weed
• 1/4 cup minced fresh parsley
• 1 cup sour cream
• 1/4 cup butter, melted
• 1/2 cup crumbled feta cheese
• 1 lb angel hair pasta, cooked al dente and kept warm
• 1/2 cup shredded muenster cheese

1. 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.
2. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
3. 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.
4. 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.

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Taken from www.food.com/recipe/greek-lemon-chicken-with-angel-hair-pasta-493193 (may not work)