{"id":200,"date":"2013-03-28T13:52:00","date_gmt":"2013-03-28T19:52:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/03\/28\/greek-lemon-chicken"},"modified":"2013-03-28T13:52:00","modified_gmt":"2013-03-28T19:52:00","slug":"greek-lemon-chicken","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=200","title":{"rendered":"Greek Lemon Chicken"},"content":{"rendered":"<p><\/p>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">Ingredients:<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">3 tablespoons olive oil<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">6 skinless, boneless chicken breasts (4 ounces each)<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">3 tablespoons butter<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 tablespoons flour<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1\/2 teaspoon salt<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 teaspoons prepared mustard<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 cups milk<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 egg yolks<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 tablespoon grated lemon peel<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 teaspoon lemon juice<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1\/4 cup minced fresh parsley<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 cup sour cream<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 pound angel hair pasta<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 tablespoon vegetable oil<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1\/2 cup crumbled feta cheese<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 teaspoon dried dill<\/div>\n<div style=\"font-size:12pt;margin:0 0 0 .375in;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">Step-by-Step<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<ol style=\"direction:ltr;font-size:12pt;margin-bottom:0;margin-left:.375in;margin-top:0;unicode-bidi:embed;\" type=\"1\">\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">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.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">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.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">Stir      remaining egg mixture into flour mixture. Bring to a gentle boil, stirring      continually. Remove pan from heat. Stir in parsley and sour cream.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">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.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 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&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-3e","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=200"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}