Chicken Breasts with Lemon Linguine & Leeks

SERVES 4

Ingredients

• 6 ounces uncooked linguine, cooked according to package directions and without salt and fat
• ¼ cup all-purpose flour
• 4 (6-ounce) skinless, boneless chicken breast halves
• ½ teaspoon salt, divided
• ¼ teaspoon black pepper
• 3 tablespoons butter, divided
• 1 leek, trimmed, cut in half lengthwise, and thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tablespoons fresh lemon juice
• ½ cup low sodium chicken broth
• 2 tablespoons chopped fresh parsley

Directions

1. Place flour in a shallow dish and set aside.
2. Place each chicken breast between 2 sheets of heavy-duty plastic wrap then pound with a small heavy skillet to an even thickness.
3. Sprinkle chicken breasts with ¼ teaspoon salt and the black pepper.
4. Dredge each chicken breast in flour, shaking to remove excess flour.
5. In a large nonstick skillet set over medium-high heat, heat 1 tablespoon of butter.
6. Add chicken to skillet and cook until done, about 3 minutes per side. Remove chicken from skillet, and keep chicken warm.
7. Melt another 1 tablespoon of butter in skillet.
8. Add leek, garlic and remaining salt to skillet and sauté for about 4 minutes.
9. Add juice and broth to skillet; cook ingredients until liquid is reduced by about half, about 2 minutes.
10. Remove skillet from heat, stir in remaining 1 tablespoon butter then add pasta to skillet; toss ingredients well to combine.
11. Serve chicken over pasta mixture, sprinkle with parsley then serve.