INGREDIENTS
2
lbs Chicken, boneless skinless tenders
3
Basil, leaves fresh
1 tbsp
Garlic
1 cup
Chicken broth
2 tbsp
Capers
1 tsp
White balsamic vinegar
1 tbsp
Italian flour, fine
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter
1/2 cup
White wine
1
bag Tri color fussilli