Chicken with Lemon Leek Linguine

By chris5863

Ingredients

• 6 ounces uncooked Ilnguine
• 4 (6-ounce) skinless, boneless chicken breast
• halves
• lh teaspoon salt, divided
• 114 teaspoon black pepper
• 114 cup all-purpose flour
• 3 tablespoons butter, divided
• 3 garlic cloves, thinly sliced
• 1 leek, trimmed, cut in half lengthwise, and
• thinly sliced (l't, cups)
• 112 cup lat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package direction
s, omitting salt and fat. Drain; keep warm.
2, Place chicke n between 2 sheets of heavyduty
plastic wrap ; pound to an even thickness
using a meat mallet or small heavy skillet.
Sprinkle chicken with '. teaspoon salt and
pepper. Place flour in a shallow dish; dredge
chicken in flou r, shaking to remove excess.
3. Heat 1 tablespoon butter in a large nonstick
skillet over medium-high heat.Add chicken; cook 3 minutes on each side or UJ
done. Remove chicken from pan; keep W3
4. Melt 1 tablespoon butter in skillet eve:
medium-high heat.Add garli c, leek, and
remaining ~ teaspoon salt; saute 4 minut
Add broth and juice; cook 2 minutes or '
liquid is reduced by half. Remove from '
stir in remaining 1 tabl espoon butter. A
pasta to leek mixture; to ss well to coml
Serve chicken over pasta mixtur e; sprir
with parsley. Yield , 4 servings (serving
chicken breast half and 1 cup pasta m