This chicken dish is DELICIOUS served over pasta! Makes 4 servings.
Recipe courtesy of Wholly Cow Market
2 T. olive oil
1 lb. chicken tenders or breasts (cut in 1" pieces)
salt and pepper
1½ T. butter
2 cloves garlic (minced)
2 shallots (chopped)
2 T. flour
½ c. white wine
1 lemon (juiced)
1 c. chicken stock or broth
3 T. capers (drained)
½ c. flat-leaf parsley (chopped)
1 lb. pasta (penne or your preference), cooked al dente
Heat 1 Tb oil in a large skillet over medium heat. Add chicken to the pan. Salt and pepper the chicken. Brown until lightly golden - about 5-6 minutes.
Remove chicken from the pan and return the skillet to the heat. Add another Tb of oil and 1 Tb butter, garlic, and shallots to the skillet, and saute for 3 minutes.
Add flour and cook for 2 minutes.
Whisk in the wine and reduce the liquid for about a minute. Whisk lemon juice and broth into mixture and stir in parsley and capers. When the mixture comes to a boil, add the remaining tablespoon of butter.
Add chicken and hot pasta and toss. Add more salt and pepper to taste.
Serve topped with fresh chopped chives.