Chicken Piccata Recipe

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Chicken Piccata over Penne Pasta

(Serves 4 people)

Olive oil -2 Tbsp.
Butter (no salt added)  - 2 Tbsp
Garlic  - 4 cloves (med) chopped
Shallots  - 2  chopped
White wine - 1/2 a cup   
Fresh lemon   - 1 Juiced
Chicken Stock  - 1 cup
Salt & Fresh ground pepper 
Flour  -2  Tbsp
Capers  - 3  Tbsp
Parsley - 1/4 -1/2 a cup chopped
Chives  - snipped for looks   (thyme if no chives) 
Chicken tender loins or Chicken Breast cut into strips  -1 1/2 -2 Lbs.

Cook penne as directed.

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add shallots and garlic and cook  (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta.  Add chives or thyme for the finishing touch.