Wednesday, June 15, 2011

Creamy Greek Lemon Chicken

Don't let the lemon scare you in this dish. It is to die for. I made a large pan of this for friends who recently had a baby, and went ahead and made the hubs and I a pan of it too. Love, love, love this dish! Just imagine...warm creamy pasta with a hint of lemon, topped with moist melt in your mouth chicken covered in a light lemon sauce. This is officially going to be my "go-to" casserole to take to others who are in need. And, of course, I will make this again for the husband and I. I would recommend making this recipe when you have a couple hours to cook. The first time making it is a little time consuming, but I promise---it is SO worth it!

(This pic was taken after the hubs and I had two huge helpings...yum!)

Greek Lemon Chicken
Serves: 6-8

Marinade (up to 12 hours!):

1 cup fruity white wine
1/4 cup olive oil
1/3 cup fresh lemon juice
1 t. freshly grated lemon
1 t. salt
1 t. freshly ground black pepper
3 cloves garlic, crushed

6 whole large chicken breasts
3 T. olive oil
2 T. butter
2 T. flour
1/2 t. salt
2 t. mustard
1 cup fat-free milk
2 egg yolks
freshly grated peel of 1 lemon
1 t. fresh lemon juice
2 t. dried Italian herb mix (any kind you have on hand)
1 cup fat-free plain Greek yogurt
1/4 cup butter, melted
1/2 cup crumbled fat-free feta cheese
1 lb. whole wheat angel hair pasta, cooked and kept warm
1/2 cup shredded Muenster cheese


In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in plastic zip-lock bag. 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 Italian herb mix. Once this is stirred in, stir in greek yogurt.

Add 1/4 cup butter, 3/4 cup of the egg sauce an feta cheese to cooked pasta; stir well. Place in greased 9x13-inch casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.

1 comment:

  1. Laura, This was awesome!!! Thanks for sharing. Have you tried to freeze this. I thought it might make a great freezer meal but was worried about the milk and yogurt curdling in it.