Chicken Piccata With Angel Hair Pasta

• 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

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.

water, lemon juice, chicken breasts, eggs, flour, salt, butter, chardonnay wine, chicken broth, mushroom, salt, garlic, hearts, lemon juice, cornstarch, water, butter, parsley, basil, angel hair pasta

Taken from www.food.com/recipe/chicken-piccata-with-angel-hair-pasta-366978 (may not work)