Chicken Piccata With Angel Hair Pasta - cooking recipe

Ingredients

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

Preparation

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.