Preparation
Step 1
Mix the marinade ingredients: fruity white wine, 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp freshly grated lemon peel, 1 tsp salt, 1 tsp fresh ground black pepper, and 3 cloves crushed garlic.
Step 2
Marinate the 6 boned and skinned chicken breasts in the mixture for 24 hours.
Step 3
Sauté the chicken in 3 tablespoons of olive oil. You can cut the chicken into pieces or leave them whole.
Step 4
In a saucepan, melt 2 teaspoons of butter. Blend in 2 tablespoons flour and 1/2 teaspoon salt to make a roux.
Step 5
Add 2 teaspoons prepared mustard and 1 cup milk to the roux, stirring constantly until thick and smooth.
Step 6
In a small bowl, mix 2 egg yolks, 1 freshly grated lemon peel, and 1 teaspoon fresh lemon juice together.
Step 7
Whisk a small amount of the hot roux into the egg mixture to temper it, then whisk the egg mixture back into the roux and bring to a gentle boil.
Step 8
Remove sauce from heat and add 1 teaspoon dill, 1/4 cup minced parsley, and 1 cup sour cream.
Step 9
Cook 1 pound angel hair pasta. After rinsing, add 1/4 cup melted butter, 3/4 of the egg sauce, and 1/2 cup feta cheese.
Step 10
Place the pasta mixture in a greased 9x13 pan and top with the chicken breasts.
Step 11
Pour the remaining sauces and 1/2 cup shredded muenster cheese on top.