• 2 Tbsp extra-virgin olive oil

• 1 1/3 pounds chicken breast, cut into 1-inch pieces

• Salt and pepper to taste

• 1 1/2 Tbsp butter

• 4 cloves garlic, chopped

• 2 shallots, chopped

• 2 Tbsp all-purpose flour

• 1/2 C white wine

• 1 lemon, juiced

• 1 C chicken broth or stock

• 3 Tbsp green olives, drained

• 1/2 C parsley, chopped

• 1 pound penne pasta, cooked to al dente and drained

Heat a deep nonstick skillet over medium-high heat. Add 1 Tbsp 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 Tbsp butter, the garlic and shallots to the skillet. Sauté garlic and shallots for 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid for 1 minute. Whisk lemon juice and broth into sauce. Stir in green olives and parsley. When the liquid comes to a bubble, add remaining butter. Add chicken back to the pan and heat for 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve.

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