Chicken Piccata Pasta Toss

Taken from Rachel Ray

Ingredients

• 2 Tbsp olive oil
• 1 1/3 lb chicken breast, cut into 1" pieces
• salt and pepper
• 1 1/2 Tbsp butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 Tbsp flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 Tbsp capers, drained
• 1/2 cup parsley, chopped
• 1 lb penne, cooked

Directions

1. Heat a deep nonstick skillet over medium high heat. Add a Tbl olive oil and chicken to the pan.
2. Season chicken with salt and pepper. Brown chicken until lightly golden, about 5 to 6 minutes.
3. Remove chicken from pan and return the skillet to heat.
   
4. Reduce heat to medium. Add another Tbls olive oil and 1 Tbls butter, garlic, and shallots to skillet. Saute 3 minutes.
5. Add flour and cook 2 minutes.
6. Whisk in wine and reduce liquid for 1 minute.
7. Whisk lemon juice and broth into sauce.
8. Stir in capers and parsley.
9. When liquid comes to a bubble, add remaining 1/2 Tbls butter. Add chicken back to pan.
10. Toss pasta with chicken mixture.