I found this recipe on The Fresh Market Website and I am glad I did! This is dish is simple and light, perfect for a summer evening. Enjoy!
· 1/2 stick butter
· 4 boneless, skinless chicken breasts
· 4 cloves of garlic, crushed
· 1/2 cup chicken broth
· 1/2 cup white wine
· 3 tablespoons lemon juice
· dried basil, to taste
Melt butter in a large skillet or 2 smaller ones over medium high heat. Season rinsed and dried chicken breasts with salt and pepper. Sauté 3-4 minutes on each side to brown, adding garlic during last 2 minutes. Add stock, wine, and lemon juice; bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until chicken is barely pink in the center. Remove from pan and keep warm. Turn up heat (combine liquids from 2 skillets) and bring to a boil, add herbs and simmer for 2 minutes. Season to taste.
Meanwhile, cook angel hair pasta al dente, about 3 minutes. Drain and toss into liquid-herb sauce. To serve, divide pasta among plates. Top with your choice of prepared vegetables. Add chicken breasts either whole or sliced and fanned along edge of pasta.