Chicken Piccata with Pasta

Ingredients:

• 2 tbsp. extra virgin olive oil
• 600 g chicken breast fillet, cut into 2.5 cm cubes.
• Salt and pepper
• 1.5 tbsp (75 g) butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 tablespoons of wheat flour
• 0.5 cups white wine
• Juice of one lemon
• 1 cup chicken or vegetable broth
• 3 tablespoons capers, drained
• 0.5 cup chopped parsley
• 450 g penne pasta, cooked until half done
• Sliced ​​or torn chives, for serving

Preparation:

1. Heat a deep nonstick frying pan to medium-high heat. Add a tablespoon of olive oil and the chopped chicken. Season with salt and pepper and fry until golden brown, about 5-6 minutes.
2. Transfer the chicken to a separate pan, return the pan to the stove, and reduce the heat to medium. Add more olive oil and 1 tbsp (15 g) of butter, garlic, and shallots. Sauté the garlic and shallots for 3 minutes. Add the flour and cook for 2 minutes. Stir in the wine and reduce for 1 minute.
   
   Stir the lemon juice and broth into the sauce. Add the capers and parsley. Once the liquid has evaporated, stir in the remaining 0.5 tablespoons of oil to give the sauce a little shimmer. Add the chicken to the sauce and heat through for 1-2 minutes.
3. Before serving, toss the hot pasta with the chicken and sauce. Season with salt and pepper to taste. Garnish with chopped chives.