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Thread: Chicken with Lemon-Leek Liguine
Aug 10th, 2011 11:05 PM #1
Chicken with Lemon-Leek Liguine
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.
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