Chicken, Pasta And Veggies In A Lemon Wine Sauce - cooking recipe

Ingredients

For the chicken
1 large boneless skinless chicken breast, cut in medallions
1/2 lemon, juice of
1/2 teaspoon oregano
salt
pepper
For the sauce
1 small shallot, diced
1 large garlic clove, minced
1/2 tablespoon olive oil
1/4 cup white wine
1/2 lemon, juice of, a
1 tablespoon butter
1 tablespoon flour
1/2 cup chicken broth
2 roma tomatoes, diced
1/2 cup cooked broccoli
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh basil leaves
1/3 lb pasta, prepared (I like farfalle)

Preparation

Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
In a large skillet, saute chicken in olive oil until tender, but cooked, about 4 minutes on each side.
Remove chicken from skillet and set aside.
In the same pan, add shallot and garlic, and saute until shallot is translucent.
Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
Add wine and chicken broth.
Allow to bubble and reduce for 10 minutes.
Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
Add pasta to the pan and toss with parmesan cheese and basil leaves.