Lemon Garlic Chicken over Angel Hair Pasta

• ½ stick butter
• 4 boneless, skinless chicken breasts
• 4 cloves of garlic, crushed
• ½ c. chicken broth
• ½ c. white wine
• 3 tbsp. 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.