CHICKEN PICCATA WITH ANGEL HAIR PASTA RECIPES

Steps:

• Prepare pasta according to package directions.
• Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
• Melt 1 tablespoon butter in skillet over medium-high heat; add shallot and sauté, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 3 tablespoons butter until melted. Stir in 1 tablespoon parsley.
• Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining 1 tablespoon parsley.

Steps:

• In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
• Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
• Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
• Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
• Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
• 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.
• Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
• Remove from heat, add butter, parsley and basil.
• Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.