Jacques’ Chicken Tenders with Lime Caper Sauce

This sauce happens to be very low-fat but you would never know it.

8 chicken tenders
1 cup chicken broth
2 tablespoons dry white wine
3 tablespoons whole capers, drained
2 teaspoons shallots, chopped
1 tablespoon flour
juice of 1/2 lime
1/2 pound linguini

Mix the flour with enough water to make a slurry.
Add a little olive oil to a pan and heat over low heat.
Sprinkle the chicken tenders with salt and pepper and sauté until the chicken turns white (do not let the chicken brown). Remove the chicken from the pan.
Raise the heat to medium-low and add the shallots. Cook until tender.
Add the lime juice and boil gently for a minute.
Add the wine and boil gently for a few more minutes.
Add the chicken broth and capers and bring to a boil.
Whisk in the flour mixture.
Return the chicken to the pan.
Reduce the heat and simmer 7-8 minutes until the chicken is cooked through.

Cook and drain the pasta. Toss it with a little olive oil, salt and pepper.

To serve, place a mound of pasta on a plate and top with the chicken and sauce.