1.3 pounds chicken breast tenders cut into 1-inch pieces
1 cup chicken broth
4 servings chives snipped chopped for garnish
0.5 cup flat-leaf parsley chopped
2 tablespoons flour all-purpose
4 cloves garlic chopped
1 juice of lemon juiced
2 tablespoons olive oil extra-virgin
1 pound penne rigate pasta cooked
4 servings salt and pepper
2 shallots chopped
0.5 cup white wine
Equipment
frying pan
whisk
Directions
Watch how to make this recipe.
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.
