Greek Lemon Chicken

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
  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.

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