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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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