MARINADE:

1 c. fruity white wine
1/4 c. lemon juice
1 tsp. salt/pepper
1/4 c. olive oil
1 tsp. lemon peel
3 cloves crushed garlic

Combine marinade and lightly pounded chicken breast (6 large). Marinate 12 hours in glass or plastic, then discard marinade. 2 tbsp. butter 2 tbsp. flour 1 c. milk 1 whole grated lemon peel 1 tsp. dried dill weed 1 c. sour cream 1/2 c. crumbled feta cheese 1 lb. Angel hair pasta, cooked as directed and kept warm 3 tbsp. olive oil 1/2 tsp. salt 2 tsp. mustard 2 egg yolks 1 tsp. lemon juice 1/4 c. minced parsley 1/4 c. melted butter 1/2 c. shredded Muenster

Heat olive oil; saute chicken until cooked tender. In saucepan melt 2 tablespoons butter; add flour, salt, then add mustard and milk, stirring constantly until thick and smooth.

In small bowl mix eggs, lemon juice and lemon peel. Add some of the hot mixture into eggs until warm. Combine and bring to a gentle boil. Remove from heat. Add dill, parsley and sour cream.

Mix melted butter, 3/4 cup of sauce, feta cheese and pasta. Place in greased casserole. Top with sliced chicken and cover with remaining sauce; top with Muenster. Heat until warm. Broil cheese until bubbly.