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Chicken Piccata With Angel Hair Pasta

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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 Nutrition


  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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