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 shallots to the skillet. Saute garlic and shallots 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. Top with fresh snipped chives.
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|Serving Size: 1 recipe (1037g)|
|Recipe Makes: 4|
|Calories from Fat: 531 (27%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 433.9mg||134 %|
|Sodium 1983.5mg||68 %|
|Potassium 1691.3mg||45 %|
|Total Carbohydrate 290g||85 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 281.2g|
|Protein 65g||93 %|
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Calories per serving: 1937
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