Chicken Picatta with Lemon-Scented Angel Hair Pasta

By rossboys

Ingredients

• Sauce:
• 2 cups all-purpose flour
• 10 lg eggs
• 2 Tbsp garlic, minced
• 1 cup grated Parmesan cheese
• 1 bunch basil, roughly chopped
• 8 skinless, boneless chicken breasts, pounded flat
• 1 cup vegetable oil
• 1 - 16 oz box angel hair pasta
• 4 Tbsp capers
• 2 Tbsp garlic, minced
• 1 cup chicken stock
• 1/4 cup fresh lemon juice
• 1 stick butter
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400 deg.

Place 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 into the egg mixture. Heat the oil in a large nonstick saute pan. Place the chicken breasts gently in the pan and cook until golden brown, 3 to 4 minutes per side. Put them on a foil-lined cookie sheet and place in the oven for approximately 5 minutes or until chicken is cooked through. Lower the oven temperature to 200 deg and leave chicken in oven to keep warm (up to 10 minutes).

While the chicken is in the oven, cook the pasta; drain and set aside. In a hot saute pan, combine capers, garlic, chicken stock, lemon juice and butter. Bring to a 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.