Chicken Piccata Pasta Toss

Recipe courtesy of mrs.aleesh143

1 pound penne rigate pasta, cooked al dente to package directions

2 Tb extra-virgin olive oil

1 ¼ pounds chicken tenders, cur into 1 in pieces

salt and pepper to taste

2 Tb butter

4 cloves garlic, chopped

2 medium shallots, chopped

2 Tb flour

½ cup white wine

juice of 1 lemon

1 cup chicken broth

3 Tb capers, drained (I don't put these in)

½ cup chopped parsley

Head deep skillet over medium-high heat/

Add 1 Tb of olive oil and chicken to the pan. Season with salt and pepper, and brown until lightly golden all over, (5-6 min)

Remove chicken from pan and set it in your serving dish while you make the sauce.

Reduce heat to medium, add remaining Tb of olive oil, 1 Tb butter, garlic and shallots and sauté 3 minutes.

Stir in 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 sauce comes to a bubble, and remaining Tb of butter to give it a little shine.

Put chicken back in the pan and heat through 1 min or 2. Toss hot pasta with chicken and sauce.