Luby's Chicken Picatta With Angel Hair Pasta

For chicken, in gallon-size plastic bag, combine water and lemon juice. Add chicken, squeeze out air, and close bag securely. Refrigerate 1 hour, turning bag occasionally.

In shallow bowl, beat eggs until well blended. In separate shallow bowl, mix flour, salt and pepper.

Remove chicken from bag and discard marinade. Dip into egg mixture, then into flour mixture, coating evenly.

In large skillet over medium heat, melt butter. Add chicken and cook about 5 minutes on each side or until lightly browned and cooked through. Keep warm.

For sauce, in medium saucepan, cook wine over medium-high heat until about 1/3 of wine has evaporated. Add broth, mushrooms, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add artichokes and lemon juice. Continue simmering 2 minutes.

In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. Remove from heat. Add butter, parsley, and basil, mixing until butter melts.

Cook pasta according to package directions, adding oil to cooking water. Drain. Arrange on serving platter and top with chicken and sauce.