Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.