Categories: Entree - Chicken

Ingredients

• 2 T. olive oil
• 1 1/3 lb. chicken breast cut into 1” pieces
• Salt and pepper
• 1 1/2 T. butter, divided
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 T. flour
• 1/2 C. white wine
• 1 lemon, juiced
• 1 C. chicken broth or stock
• 3 T. capers, drained
• 1/2 C. flat-leaf parsley, chopped
• 1 lb. penne rigate pasta, cooked to al dente

Directions

1. Heat a deep nonstick skillet over medium high heat. Add 1 T. olive oil and the chicken to the pan. Season with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan.

2. Return the skillet to the heat and reduce to medium. Add 1 T. olive oil and 1 T. butter, the garlic and shallots to the skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 1 minute. Whisk in wine and reduce liquid for about 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.

3. Add chicken back to the pan. Toss hot pasta with chicken and sauce and heat through, 1 to 2 minutes. Adjust salt and pepper, to your taste.

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