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Greek Lemon Chicken

  • Prep Time
    20 minutes
  • Cook Time
    20 minutes
  • Serving
    4 People
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1 cup fruity white wine

1/4 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon freshly grated lemon peel

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 cloves garlic, crushed



6 whole chicken breasts, boned and skinned

3 tablespoon olive oil

2 tablespoon butter

2 tablespoon all-purpose flour

1/2 teaspoon salt

2 teaspoon prepared mustard

1 cup milk

2 egg yolks

1 freshly grated peel of lemon

1 teaspoon fresh lemon juice

1 teaspoon dried dill weed

1/4 cup fresh minced parsley

1 cup sour cream

1/4 cup melted butter

1/2 cup crumbled feta cheese

1 pound angel hair pasta, cooked al dente, and kept warm

1/2 cup Muenster cheese, shredded



In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 11-13 hours. Discard marinade.

Heat the oil in a skillet and sauté the chicken until tender. Slice and set aside. In the saucepan, melt 2 tablespoons butter. Blend in the flour and salt to create a roux. Add the mustard and slowly add the milk, stirring constantly until thick and smooth.

In a small bowl, stir the lemon peel mix, egg yolk, and lemon juice. Whisk a small amount of roux into the egg mixture. Then whisk the egg mixture into a roux and bring to a gentle boil. Remove from the heat and add the dill and parsley.

When the parsley wilts, stir in the sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce, and feta cheese to cooked pasta and stir well. Place in a greased 9″ x 13″ casserole and top with sliced chicken, the remaining sauce, and cheese. Broil until the cheese is golden.

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