Chicken Piccata over Penne Pasta

Olive oil -2 Tbsp.EVOO I like better

Butter (no salt added) - 2 Tbsp

Garlic - 4 cloves (med) chopped

White wine - 1/2 a cup

Fresh lemon - 1 Juiced

Chicken Stock - 1 cup

Salt & Fresh ground pepper

Flour -2 Tbsp

Capers - 3 Tbsp

Parsley - 1/4 -1/2 a cup chopped (italian flat is the best)

2 LBS. Chicken tender loins or Chicken Breast cut into strips ,garnish fresh basil leaves or tyme or chives snipped

Cook penne aldente, for a more healthy way use wheat penne

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add garlic and cook (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta. Add basil ,chives ,or thyme for the finishing touch.

(Serves 4 people with the pasta)

Contributed by , Joann (starbaby) Giugliano