Chicken Piccata Pasta

I debated even posting this. It wasn't my favorite dish. The recipe came from Rachel Ray and had really good reviews. Perhaps I didn't execute it right. Regardless, it was a disappointment. I think it would have helped to have all the ingredients prepared and measured out prior to cooking. Also, I used a nonstick skillet but didn't have a nylon whisk. I didn't want to scratch my pan, so I just used a spoon to "whisk" the liquids into the flour mixture. Some of the reviews said that this was too lemony. I actually didn't think it was lemony enough. All I can figure is that I was trying to make it quickly and felt kind of rushed so I must have done something wrong.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 tablespoons capers, drained
• 1/2 cup flat-leaf parsley, chopped
• 1/2 a box of penne rigate pasta, cooked to al dente

Directions

1. 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. 
2. 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. 
3. Add flour and cook 2 minutes. 
4. Whisk in wine and reduce liquid 1 minute. 
5. 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. 
6. Add chicken back to the pan and heat through, 1 to 2 minutes. 
7. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste.