Chicken with Leek-Lemon Linguine
yield: 4 servings

6oz. uncooked linguine

4 (6oz.) skinless, boneless chicken breast halves

1/2 t salt, divided

1/4 t black pepper

1/4 C all-purpose flour

3 T butter, divided

3 garlic cloves, thinly sliced

1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 C)

1/2 C fat-free, lower sodium chicken broth

2 T fresh lemon juice

2 T chopped fresh flat-leaf parsley



1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallot or heavy skillet.
Sprinkle chicken with 1/4 t salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 T butter in a large non-stick skillet over medium-high heat. Add chicken, cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 T butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 t salt; saute' 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 T butter.
Add pasta to leek mixture; sprinkle with parsley.