Mary Nana's Chicken Piccata

Ingredients

2 T. olive oil

1 lb. chicken tenders or breasts cut in 1" pieces

salt and pepper

1½ T. butter

2 cloves garlic, minced

2 shallots, chopped

2 T. flour

½ c. white wine

1 lemon, juiced

1 c. chicken stock or broth

3 T. capers, drained

½ c. flat-leaf parsley, chopped

1 lb. pasta (penne or whatever), cooked al dente

chopped chives

Directions

Heat a large skillet over medium heat. Add the 1 tablespoon oil and chicken to the pan. Salt and pepper the chicken. Brown chicken until lightly golden - about 5-6 minutes. Remove chicken from the pan and return the skillet to the heat. Add another tablespoon of oil and 1 tablespoon butter, garlic, and shallots to the skillet and saute for 3 minutes. Add flour and cook for 2 minutes. Whisk in the wine and reduce the liquid for about a minute. Whisk lemon juice and broth into mixture and stir in parsley and capers. When the mixture comes to a boil, add the remaining tablespoon of butter. Add chicken and hot pasta and toss. Add more salt and pepper to taste. Top with fresh chopped chives. Makes 4 servings.