Ingredients: |
Ingredients: Chicken:
1 cup water
½ cup fresh lemon juice
6 boneless, skinless chicken breast halves
2 extra-large eggs
1 cup all-purpose flour
1 tsp salt
½ tsp pepper
¾ cup (1 ½ sticks) butter
Sauce and Pasta:
1 cup Chardonnay wine
1 cup chicken broth
1 cup sliced mushrooms
2 tsp seasoned salt
1 tsp garlic powder
1 ¼ cups drained canned artichoke hearts, cut in half
2/3 cup fresh lemon juice
2 tbsp cornstarch
2 tbsp water
2 tbsp butter
2 tsp chopped fresh parsley
1 ½ tsp dried basil leaves
½ lb angel hair pasta( Whole Grain*)
1 tsp vegetable oil(olive oil*)
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Directions: |
Directions:1. For chicken, in gallon-size plastic bag, combine water and lemon juice. Add chicken, squeeze out
2. In shallow bowl, beat eggs until well blended. In separate shallow bowl, mix flour, salt and pepper.
3. Remove chicken from bag and discard marinade. Dip into egg mixture, then into flour mixture, coating evenly.
4. In large skillet over medium heat, melt butter. Add chicken and cook about 5 minutes on each side or until lightly browned and cooked through. Keep warm.
5. For sauce, in medium saucepan, cook wine over medium-high heat until about 1/3 of wine has evaporated. Add broth, mushrooms, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add artichokes and lemon juice. Continue simmering 2 minutes.
6. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. Remove from heat. Add butter, parsley, and basil, mixing until butter melts.
7. Cook pasta according to package directions, adding oil to cooking water. Drain. Arrange on serving platter and top with chicken and sauce.
6 Servings
*Healthier version
You can use whole grain pasta, smart balance for the butter And just sauté or pan grill the chicken to cut out the frying step. |
This recipe for Chicken Picatta with Angel Hair Pasta is from