Greek Lemon Chicken

Some stores charge a premium price for the delicate texture of angel hair pasta and its super-short cooking time. Save money by substituting thin spaghetti or vermicelli, which are widely available.

Ingredients

3 Tbsp olive oil

6 skinless, boneless chicken breasts

3 Tbsp butter

2 Tbsp flour

1/2 tsp salt

2 tsp prepared mustard

3 cup milk

2 egg yolks

1 Tbsp grated lemon peel

1 tsp lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 lb angel hair pasta

1 Tbsp vegetable oil

1/2 cup crumbled feta cheese

1 tsp dried dill

Directions

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.