Chicken Piccata Pasta Toss

1 pound pasta of your choice (use package directions)

2 tablespoons Extra Virgin Olive Oil

1 & 1/4 pound chicken tenders, cut into 1-inch pieces

Salt and pepper, to taste

1 tablespoon of butter

4 cloves garlic, chopped

2 medium shallots, chopped

2 tablespoons flour

1/2 cup white wine 

1 lemon or lemon juice (use half of lemon)

1 cup chicken broth 

3 tablespoons capers, drained

1/2 cup fresh parsley, chopped

Chives, if desired for garnish

Heat a deep nonstick skillet over medium-high heat.  Add 1 tablespoon of olive oil and the sliced up chicken to the pan.  season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes.  Remove chicken from pan and set aside.

Return skillet to heat, reduce to medium.  Add another tablespoon of olive oil, 1 tablespoon butter, garlic, and shallots and saute, 3 minutes.  Stir in flour and cook 2 minutes.  Whisk in wine and reduce liquid, 1 minute.  Whisk lemon juice (only use half a lemon) and broth into sauce.  Stir in capers and parsley, if desired.  Return chicken to skillet with sauce; stir and heat through a minute or two.  Toss hot pasta with chicken and sauce.  Adjust salt and pepper to taste.  Top with fresh chives and ENJOY!