2 tbsp extra virgin olive oil
1 1/3 lbs chicken tenders
Salt and pepper
1 1/2 tbsp butter
4 clove garlic chopped
2 shallots chopped
2 tbsp all purpose flour
1/2 white wine
1 lemon juiced
1 cup chicken broth
3 tbsp capers, drained
1/2 c flat lead parsley chopped
1 lb penne rigate pasta, cooked to al dente
Add tbsp olive oil.
Season chicken with salt and pepper add to pan and cook until lightly golden all over.
Remove chicken and reduce heat to medium.
Add 1 tbsp olive oil and tsp butter garlic and shallots 3 mins and flour.
Whisk in wine and reduce about 1 min. Add broth and lemon juice.
Stir in capers and parsley.
When sauce comes to a bubble add remaining butter. Add chicken and heat. Toss in pasta and serve.