Chicken Picatta With Lemon-Scented Angel-Hair Pasta

• 2 cups flour
• 10 large eggs
• 2 tablespoons minced garlic
• 1 cup grated Parmesan
• 1 bunch basil, roughly chopped
• 8 skinless, boneless chicken breasts, pounded flat
• 1 cup vegetable oil
• 1 16-ounce box capellini (angel-hair pasta)
• 4 tablespoons capers
• 2 tablespoons minced garlic
• 1 cup chicken stock
• 1/4 cup fresh lemon juice (approx. 2 - 3 lemons)
• 1 stick butter
• 1/2 bunch basil, leaves only, torn into pieces (for garnish)
• Salt and pepper to taste

1. Preheat oven to 400 degrees. Pleace flour in a shallow pan for dredging. In a separate bowl, whisk the eggs. Add the garlic, cheese and basil. Salt and pepper the chicken breasts. Dredge the chicken breasts in flour, then dip them in the egg mixture. Heat the oil in a large non-stick saute pan. Place the chicken breasts gently in the pan and cook until golden brown (3-4 mins per side). Put them on a foil-lined cookie sheet and place in the oven for approx 5 minutes or until chicken is cooked through (test the thickest part of one breast). Lower the oven temp to 200 degrees and leave the chicken in the oven to keep warm (up to 10 mins).
2. While the chicken is in the oven, cook the pasta in salted boiling water until al-dente. Drain and set aside. In a hot saute pan combine capers, garlic, chicken stock, lemon juice and butter. Bring to simmer, cook for 4 minutes and let reduce slightly. Add the pasta to the sauce and toss together. Place the pasta on a large oval platter and top with the chicken breasts. Garnish with fresh basil.

flour, eggs, garlic, parmesan, basil, skinless, vegetable oil, capellini, capers, garlic, chicken stock, lemon juice, butter, basil, salt

Taken from www.epicurious.com/recipes/member/views/chicken-picatta-with-lemon-scented-angel-hair-pasta-52846611 (may not work)