Prep 13 hrs
Cook 15 mins
A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this recipe many time, I decided to post it.
- 1 cup white wine
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon salt
- 1 tablespoon black pepper
- 3 garlic cloves
- 6 large whole boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
- 1 cup milk
- 2 egg yolks
- 1 lemon, zest of
- 1 teaspoon dried dill weed
- 1⁄4 cup minced fresh parsley
- 1 cup sour cream
- 1⁄4 cup butter, melted
- 1⁄2 cup crumbled feta cheese
- 1 lb angel hair pasta, cooked al dente and kept warm
- 1⁄2 cup shredded muenster cheese
- In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and 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 dill and parsley. When parsley wilts, stir in sour cream.
- Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.
Excellent dish! A little time consuming, but the results were amazing!
Absolutely delicious! Made exactly as according to recipe, I would definitely make this again, the only part that really takes a bit of time is marinating the chicken strips, just needs thinking ahead. I assembled everything I needed prior to cooking. I really enjoyed this recipe, made for Spring PAC 2014, thank you Bibliobethica
I printed this out and was so focused on the ingredients, I didn't realize there are no instructions on how to cook the chicken. Also, Muenster Cheese is not listed in the ingredients, only in the instructions. I'm cooking the chicken in a skillet before I assemble all of the ingredients for the sauce. I don't know what the end results will be.