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Chicken Breasts with Lemon Linguine and Leeks
SERVES 4
  • 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
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  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.

 
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