Chicken Piccata Pasta

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  • 2 tablespoons extra-virgin olive oil
  • 1-pound chicken breast tenders cut into 1-inch pieces
  • 1 ½ tablespoons butter
  • 4 cloves garlic chopped
  • 2 shallots chopped
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • 1 lemon juiced
  • 1 cup chicken broth or stock
  • 3 tablespoons capers, drained
  • ½ cup flat-leaf parsley chopped
  • 1-pound pasta cooked to al dente
  • Salt & pepper


  1. Heat a nonstick skillet over medium high heat.
  2. Add a tablespoon of extra-virgin olive oil and the chicken to the 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 the skillet to the heat.
  3. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots for 3 minutes.
  4. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute.
  5. Whisk lemon juice and broth into sauce.
  6. Stir in capers and parsley.
  7. When the liquid comes to a bubble, add remaining ½ tablespoon butter to the sauce to give it a little shine.
  8. Add chicken back to the pan and heat through, 1 to 2 minutes.
  9. Toss hot pasta with chicken and sauce and serve.


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