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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GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE
Chic
k
en for grilling
|