Chicken Piccata with Angel Hair Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 deg. F. Put an oven safe serving dish in the oven to warm.

Step 2

Bring large pot of water to a boil. Add 1 tablespoon of olive oil to the water. Add the pasta and follow cooking instructions on the package. Strain and rinse noodles with cold water to stop cooking. Return noodles to pot and set aside.

Step 3

In a medium bowl, mix egg with chicken pieces and add salt and pepper. Dredge the pieces in flour and shake to remove excess flour.

Step 4

Heat the olive oil in a skillet. Remove the heated dish from the oven and set near the cooking surface. Pan-fry the chicken pieces until golden brown on both sites, about 3 minutes per side. Work in batches and do not crowd the skillet, adding oil to coat the pan as needed. Place the finished chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Put warm dish back in the oven.

Step 5

Cook and stir the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth and milk. Scrape and dissolve any brown bits from the bottom of the skillet and bring to a boil. Let cook, stirring occasionally, until the sauce reduces. Add corn starch if needed to further thicken sauce. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley, dried basil, remove from heat and set aside.

Step 6

Mix chicken and sauce into pasta and serve.