This has been one of my all time favorites. Last night Steve had three helpings last night, I guess it's a winner.
*thanks, yet again to Rachael Ray
1 lb penne rigate
2 T olive oil
1 lb chicken tenders (I use cut up chicken breasts)
2 T butter
4 cloves garlic finely chopped
1 small onion chopped
2 T flour
1/2 C white wine (I use extra chicken stock with a little white wine vinegar)
juice of 1 lemon
1 C chicken broth
3 T capers drained and rinsed (found in the aisle with the fancy olives and salad dressing)
Start water for noodles. Heat large skillet over medium-high heat, add 1 T of the oil and add chicken. Let it brown about 5-6 mins on each side. Remove chicken from pan and set aside. Return skillet to heat and add butter and remaining T oil. Add garlic, onion, cook for three minutes. Whisk in the flour and cook for another minute or so. Add the wine and whisk together, let it reduce a little and add the lemon juice and the broth. When sauce comes to a bubble add the chicken back in. I like to cut mine into chunks. When noodles are done toss with chicken sauce and serve.