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Nov 22, 2011

Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

Wowzers! This was another huge hit!
Love the flavor of lemon, wine sauce, and capers!!

You will need:
1 pound penne rigate pasta or  anything you like, I used spaghetti
2 Tbsp EVOO
1 1/4 pounds chicken tenders
salt and pepper
2 Tbsp butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 Tbsp flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth 
3 Tbsp capers, drained
1/2 cup chopped fresh parsley

To make:
Heat a deep skillet over medium heat. Add 1 Tbsp EVOO & the chicken to the pan. 
Season with salt and pepper. Brown the chicken until lightly golden brown. 

Remove from heat and set on serving dish while you make the sauce.
 Return skillet to medium heat, add another Tbsp of EVOO, 1 Tbsp butter, the garlic, and shallots and saute 3 minutes.
 Stir in flour and cook 2 minutes. 
Whisk in wine and reduce liquid, for 1 minute.
 Whisk lemon juice and broth into sauce. 
Stir in capers and parsley. 
When sauce comes to a bubble, add remaining Tbsp butter to give it a little shine.
 Put chicken back in pan and heat for a minute or two. 
Toss the hot pasta with chicken and sauce. 

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