Recipe from Cooking with Crystal
Here's what you need:
1 pound spaghetti
2 TBsp extra virgin olive oil
1 1/4 pounds chicken tenders or 3/4 chicken breasts
salt and pepper
2 TBsp unsalted butter
4 cloves garlic (chopped)
2 medium shallots or 1 small onion (chopped)
2 TBsp flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth
3 TBsp capers (drained)
1/2 cup fresh parsley (chopped) * optional
How to make it:
Heat a deep skillet over medium heat.
Add 1 Tbsp EVOO and the chicken to the pan.
Season with salt and pepper.
Brown the chicken until lightly golden brown.
Remove from heat and set on serving dish while you make the sauce.
Return skillet to medium heat, add another Tbsp of EVOO, 1 Tbsp butter, the garlic, and shallots, sauté 3 minutes.
Stir in the flour and cook 2 minutes.
Whisk in wine and reduce liquid, for about 1 minute.
Whisk in lemon juice and broth into sauce.
Stir in capers and parsley.
When sauce comes to a bubble, add remaining Tbsp to give it a shine.
Put chicken back in pan and heat for 1-2 minutes.
Toss with hot pasta with chicken and sauce. ENJOY!