I large lemon, zest lemon, reserve the zest and save lemon for juice
olive oil
2 tbsp butter, divided
1-2 lb chicken breast tenderloins
salt and pepper
3/4 cup dry white wine
1-2 cloves garlic, finely chopped
1/2 cup chicken broth or stock
1 tbsp water
1/2 tsp cornstarch
3 tbsp fine chopped basil
fresh basil cut into thin strips for garnish
angel hair pasta, cooked and drained
grated parmesan
Heat olive oil in large skillet abd salt and pepper chicken. Cook on medium high for 3 minutes per side then remove from pan. Add 1 tbsp butter and garlic, then pour in wine and juice from lemon. Scrape any bits left from the chicken. Bring to boil, reduced heat and simmer a couple of minutes. Add chicken broth, return to boil, then simmer additional 2 minutes. Combine water and cornstarch, add to pan continue to simmer, stirring often until sauce begins to thicken. Stir in lemon zest, the 2nd tbsp on butter, salt and peper to taste and chopped basil. Once combined, remove from heat. To serve: plate the pasta topped with chicken, pour sauce over chicken and sprinkle with parmesan and basil strips.
