Greek Lemon Chicken Pasta

Greek Lemon Chicken Pasta 3 T. olive oil 3 T. butter 1/2 t. salt 2 c. milk, half & half or heavy cream (I used half & half and it worked perfectly) 1 T. grated lemon peel 1/4 c. fresh parsley, chopped fine 1 lb. angel hair pasta 1/2 c. crumbled feta cheese 6 boneless skinless chicken breasts 2 T. flour 1 t. dry mustard 2 egg yolks 1 t. lemon juice 1 c. sour cream 1 T. vegetable oil 1/2 t. dried dill  Heat oil in a large skillet over medium-high heat; add the chicken and cover. Cook until chicken is browned, turning once about 15 minutes. Remove chicken; slice, set aside. Heat butter in a medium-low heat, stir in flour, salt and mustard. Add the milk. Mix yolks, lemon peel and juice in a bowl. Stir in one third of egg mixture into sauce pan. Gradually stir in remaining egg mixture. Bring to a gentle boil, stirring continually. Remove pan from heat and stir in parsley and sour cream. Cook pasta according to package directions, and drain. Toss with oil and stir 3/4 c. of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill and more feta if desired.