Ingredients
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1 cup water
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1/2 cup lemon juice
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6 chicken breasts (boneless & skinless)
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2 eggs
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1 cup flour
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salt and pepper
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3/4 cup butter (or margarine)
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1 cup Chardonnay wine
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1 cup chicken broth
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2 teaspoons seasoning salt
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1 teaspoon garlic powder
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1 1/4 cups artichoke hearts (canned-drained-cut in half)
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2/3 cup lemon juice
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2 tablespoons cornstarch
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2 tablespoons water
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2 tablespoons butter
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2 teaspoons parsley (chopped)
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1 1/2 teaspoons basil leaves (dried)
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1/2 lb angel hair pasta
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1 cup mushroom (sliced)
Instructions
- 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.