Categories: Chicken, Main Dish, Rachael Ray

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 lemon, 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

1. Heat a deep nonstick skillet over medium high heat.

2. Add a tablespoon of extra-virgin olive oil and the chicken to the pan.

3. Season chicken with salt and pepper.

4. Brown chicken until lightly golden all over, about 5 to 6 minutes.

5. Remove chicken from pan and return the skillet to the heat.

6. Reduce heat to medium.

7. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.

8. Saute garlic and shallots 3 minutes.

9. Add flour and cook 2 minutes.

10. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce.

11. Stir in capers and parsley.

12. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

13. Add chicken back to the pan and heat through, 1 to 2 minutes.

14. Toss hot pasta with chicken and sauce and serve.

15. Adjust salt and pepper, to your taste.

16. Top with fresh snipped chives.

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