Chicken Piccata With Angel Hair Pasta

Total Time
15 mins
20 mins

Chicken breast cooked in white wine,mushrooms,lemon, artichokes and herbs served on top of angel hair pasta. This recipe comes from my Luby's Cookbook. Prep time does not include 1 hour marinade time for chicken.

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  1. In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
  2. Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
  3. Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
  4. Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
  5. Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
  6. 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.
  7. Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
  8. Remove from heat, add butter, parsley and basil.
  9. Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.