Chicken Piccata Pasta Toss

Ingredients

• 1.5 tablespoons butter 
• 3 tablespoons capers drained
• 1.3 pounds chicken breast cut into 1-inch pieces
• 1 cup chicken broth 
• 4 servings chives snipped chopped for garnish
• 0.5 cup flat parsley chopped
• 2 tablespoons flour all-purpose
• 4 cloves garlic chopped
• 1  juice of lemon juiced
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 pound penne pasta cooked
• 4 servings salt and pepper 
• 2  shallots chopped
• 0.5 cup wine 

Equipment

• frying pan
• whisk

Directions

1. Watch how to make this recipe.
2. Heat a deep nonstick skillet over medium high heat.
3. 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.
4. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
5. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
6. Saute garlic and shallots 3 minutes.
7. Add flour and cook 2 minutes.
8. Whisk in wine and reduce liquid 1 minute.
9. 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.
10. 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.