Chicken Piccata Pasta Toss

One of my favorite dishes is chicken piccata. Now I already have a favorite recipe that I make all the time. I wasn't quite sure that anything could be as good. However, this recipe that I saw on Lauren's Kitchen and And A Cookie For Dessert sounded pretty damn good. So in the interest of trying something new, I took the plunge and it was actually quite good. Not quite as good as my tried and true recipe, but good in a different kind of way.

Chicken Piccata Pasta Toss
from Rachel Ray's website

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
• Salt and pepper
• 3 tablespoons butter
• 8 cloves garlic, chopped
• 4 shallots, chopped
• 4 tablespoons all-purpose flour
• 1 cup white wine
• 2 lemons, juiced
• 2 cups chicken broth or stock
• 6 tablespoons capers, drained
• 1 cup flat leaf parsley, chopped
• 1 pound penne rigate pasta, cooked to al dente (I used thin spaghetti)
  
• Chopped or snipped chives, for garnish (omitted)
  

Heat a deep nonstick skillet over medium-high heat. Add two tablespoons of EVOO and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5-6 minutes.Remove chicken from pan and return the skillet to the heat.

Reduce heat to medium. Add another tablespoon EVOO and one tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots three minutes. Add flour and cook two minutes. Whisk in wine and reduce liquid one minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon
butter to the sauce to give it a little shine.

Add chicken back to the pan and heat through, 1-2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.