From a Rachael Ray recipe. Serves four.
Depending on your tastes, extra lemon juice or even some zest is recommended.
Ingredients
2 Tbl extra virgin olive oil
1 1/3 lbs chicken breast tenders, cut into one-inch pieces
salt and pepper
1 ½ Tbl butter
4 cloves garlic, chopped
2 shallots, chopped
2 Tbl all-purpose flour
½ cup white wine
1 large lemon, juiced
1 cup chicken broth or stock
3 Tbl capers, drained
½ cup flat leaf parsley, chopped
1 lb rigatoni, cooked al dente
fresh chives, snipped
Directions
Heat a deep nonstick skillet over medium high heat. Add 1 Tbl extra-virgin olive oil and chicken to pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return skillet to heat. Reduce heat to medium. Add another tablespoon of extra-virgin olive oil and 1 tablespoon of butter, garlic and shallots to skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk in lemon juice and broth into sauce. Stir in capers and parsley. When liquid comes to a bubble, add remaining ½ Tbl of butter to sauce to give it a little shine. Add chicken back to pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper to taste. Top with fresh snipped chives.
a little of each 