A delightful twist on a classic chicken piccata, paired with angel hair pasta for a satisfying meal.
Combine water and lemon juice in a bowl, add chicken breasts, and marinate in the refrigerator for 1 hour.
Marinating the chicken enhances its flavor and tenderness.
Beat the eggs in one bowl and mix flour, salt, and pepper in another.
Using separate bowls for wet and dry ingredients ensures even coating.
Remove chicken from marinade, coat in egg mixture, then in flour mixture.
Shake off excess flour to avoid clumping during cooking.
Heat butter in a skillet over medium heat and cook chicken until golden and cooked through, about 5 minutes per side.
Ensure the skillet is hot before adding the chicken for a crispy crust.
Cook the pasta according to package instructions, drain, and set aside.
Add a pinch of salt to the pasta water for better flavor.
In a saucepan, cook mushrooms in chicken broth with garlic powder, then add artichokes and lemon juice.
Simmering the sauce allows the flavors to meld together.
Mix cornstarch with water, add to the sauce, and cook until thickened.
Stir constantly to avoid lumps in the sauce.
Remove sauce from heat and stir in butter, parsley, and basil.
Adding herbs at the end preserves their fresh flavor.
Serve pasta topped with chicken and sauce, garnished with extra parsley if desired.
Serve immediately to enjoy the dish at its best.
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