Chicken Piccata With Angel Hair Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Chicken breast cooked in white wine,mushrooms,lemon, artichokes and herbs served on top of angel hair pasta. This recipe comes from my Luby's Cookbook. Prep time does not include 1 hour marinade time for chicken. Ingredients:
1 cup water |
1/2 cup lemon juice |
6 chicken breasts (boneless & skinless) |
2 eggs |
1 cup flour |
salt and pepper |
3/4 cup butter (or margarine) |
1 cup chardonnay wine |
1 cup chicken broth |
1 cup mushroom (sliced) |
2 teaspoons seasoning salt |
1 teaspoon garlic powder |
1 1/4 cups artichoke hearts (canned-drained-cut in half) |
2/3 cup lemon juice |
2 tablespoons cornstarch |
2 tablespoons water |
2 tablespoons butter |
2 teaspoons parsley (chopped) |
1 1/2 teaspoons basil leaves (dried) |
1/2 lb angel hair pasta |
Directions:
1. In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
2. Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
3. Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
4. Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
5. Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
6. In a medium saucepan, cook wine over medium heat until about 1/3 has evaporated, add brtoh,mushrooms,salt & garlic powder, simmer 4-5 min, add artichoked & lemon juice, continue simmering 2 minute.
7. Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
8. Remove from heat, add butter, parsley and basil.
9. Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.
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