1 – 1 ½ pounds chicken breast, cut into 1-inch pieces
Salt and pepper
1 ½ tablespoons butter
4 cloves garlic, chopped
4-5 green onions, chopped
2 tablespoons all-purpose flour
½ cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
½ cup flat-leaf parsley, chopped
1 pound penne rigate (or other shaped) pasta, cooked to al dente
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 green onions to the skillet. Saute garlic and onions 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.