2 Tbs extra-virgin olive oil
1 1/3 lbs chicken breast tenders, cut 1" pieces
Coarse salt, to taste
Freshly-ground black pepper, to taste
1 1/2 Tbs butter
4 garlic cloves, chopped
2 shallots, chopped
2 Tbs all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 Tbs capers, drained
1/2 cup flat-leaf parsley, chopped
1 lb penne rigate pasta, cooked al dente
Chopped or snipped chives, for garnish


Heat a deep nonstick skillet over medium-high heat. 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.
Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 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 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.