Ingredients: |
Ingredients: 2 tablespoons extra virgin olive oil
1 2/3 pounds chicken breast tenders or 5 chicken breasts, cut into 1 inch pieces
Salt, pepper, and flour
1 1/2 tablespoons butter
4 cloves of garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
3/4 cup white wine
1 lemon, juiced
1 1/2 cups chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf or 3 tablespoons dried parsley, chopped
1 pound penne rigate pasta or wide egg noodles, cooked to al dente
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Directions: |
Directions:Heat a deep nonstick skillet over medium high heat. Season chicken with flour, salt and pepper. Add one tablespoon of the extra virgin olive oil and chicken to the pan. Brown chicken until lightly golden all over, about 5 or 6 minutes - maybe longer depending on the size of the breasts. Remove chicken from pan and return skillet to the heat. Reduce heat to medium.
Add the second tablespoon of extra virgin olive oil and 1 tablespoon of butter, the garlic and shallots to the skillet. Saute garlic and shallots for 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. |
This recipe for Chicken Piccata Pasta Toss is from