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Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 LB penne pasta cooked al dente
1 1/4 LB chicken tenders cut into 1inch pieces
salt and ground pepper to taste
2 TBL butter
4 cloves garlic grated
2 medium shallots grated
2 TBL flour
1/2 C white wine
juice of 1 lemon
1 C chicken broth
3 TBL capers drained
1/2 C chopped flat leaf parsley
Chopped or snipped chives for garnish

Heat a deep nonstick skillet over medium-high heat. Add 1 TBL of EVOO and the chicken to the pan. Season with salt and pepper, and brown until lightly golden all over about 5 minutes. Remove chicken from pan and set it in serving dish. return the skillet to the heat reduced to medium. To the skillet add another TBL EVOO 1 TBL butter the garlic and the shallots and saute 3 minutes. Stir in flour and cook 2 minutes. Whisk in wine and reduce liuid, 1 minute. Whick lemon juice and broth into sauce. Stir in capers and parsley. When sauce comes to a bubble add remaining TBL butter.Put chicken back in the pan and heat throught a minute or two. Toss hot pasta with chicken and sauce. Adjust salt and pepper to taste. Top with fresh snipped chives

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