Ingredients:
2 tablespoons extra virgin olive oil
1 1/3 lbs chicken breast tenders, cut into 1 inch pieces
salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemons, juice of
1 cup chicken broth or 1 cup chicken stock
3 tablespoons capers, drained
1/2 cup flat leaf parsley, chopped
1 lb penne rigate, cooked to al dente
chopped or snipped chives, to garnish
Directions:
Heat a deep nonstick skillet over medium high heat.
Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
Season chicken with salt and pepper.
Brown chicken until lightly golden all over, about 5 to 6 minutes.
Remove chicken from pan and return the skillet to the heat.
Reduce heat to medium.
Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
Saute garlic and shallots 3 minutes.
Add flour and cook 2 minutes.
Whisk in wine and reduce liquid 1 minute.
Whisk lemon juice and broth into sauce.
Stir in capers and parsley.
When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Add chicken back to the pan and heat through, 1 to 2 minutes.
Toss hot pasta with chicken and sauce and serve.
Adjust salt and pepper, to your taste.
Top with fresh snipped chives.
Servings: 5
Time preparation: 30 min.
Time total: 60 min.