CHICKEN PICCATA PASTA TOSS, by Sharon F.
Catherine Mallette
ingredients
- 1 pound penne pasta, cooked
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 pounds chicken tenders, cut into 1-inch pieces
- salt and pepper
- 2 tablespoons butter, divided
- 4 cloves garlic
- 2 medium shallots, chopped
- 2 tablespoons flour
- 1/4 cup white wine
- juice of one lemon
- 1 cup chicken broth
- 3 tablespoons capers, drained
- 1/2 cup chopped parsley
- chives for garnish
directions
- 1
1. Heat deep non-stick skillet over medium-high heat. Add 1 tablespon of the oil and the chicken. Season with salt and pepper and brown until lightly golden all over, about 5-6 minutes. Remove chicken from pan and set in serving dish while you complete the sauce.
- 2
2. Return skillet to medium heat. Add remaining tablespoon oil, 1 tablespoon butter, garlic and shallots and saute for 3 minutes. Stir if flour and cook for 2 minutes. Whisk in wine and reduce liquid for 1 minute. Whisk in lemon juice and broth. Stir in capers and parsley. When sauce comes to a bubble, add remaining tablespoon of butter.
- 3
3. Put chicken back in pan and heat through a minute or two.
- 4
4. Toss hot pasta with chicken and sauce. Top with fresh snipped chives and serve!
Source: Sharon F.
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