Ingredients
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2 tablespoons extra virgin olive oil
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1 1/3 lbs chicken breast tenders, cut into 1 inch pieces
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salt and pepper
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1 1/2 tablespoons butter
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4 cloves garlic, chopped
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2 shallots, chopped
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2 tablespoons all-purpose flour
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1/2 cup white wine
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1 lemon, juice of
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1 cup chicken broth or 1 cup chicken stock
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3 tablespoons capers, drained
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1/2 cup flat leaf parsley, chopped
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1 lb penne rigate, cooked to al dente
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chopped or snipped chives, to garnish
Instructions
- 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.