Nana's Chicken Dish

Because apparently everyone I know has not already heard about the wonders of my mother's Chicken Dish:

Ingedients:
One lemon or two tablespoons of lemon juice
1/4 cup flour
1 teaspoon seasoned salt
rosemary to taste
large zip top bag
1 1/2 lbs chicken tenderloins
1/4 cup garlic butter
8 oz penne pasta
2 tablespoons drained capers
2 teaspoons chicken base
1/2 cup white wine
1/4 cup heavy whipping cream

Steps:
1 Cut lemon in half, remove seeds and set aside. Fill large saucepan 1/2 full of water. Cover and bring to boil on high for pasta. Preheat large saute pan on medium for 2-3 minutes.

2 Place flour and seasoned salt in zip top bag. Shake to mix. Cut chicken into bite sized pieces. Add to bag, seal tightly and shake to coat.

3 Add garlic butter to saute pan and swirl to coat. Add chicken, reduce heat to medium and cook 2 minutes, stirring occasionally, until chicken is no longer pink.

4 Add pasta to boiling water; cook uncovered 6-8 minutes, stirring occasionally.

5 Stir capers and chicken base into chicken; cook 2 minutes. Squeeze lemon juice into chicken; stir in wine and cream. Reduce heat to low. Cook 3-4 minutes.

6 Drain pasta and stir into chicken mixture


Sometimes we also saute some mushrooms in there for some extra fun. Eva may actually like this more than Jared and I do. It's SOOOOOOOOOOOOO YUMMY!!!!!!!!!!!