Chicken with Lemon Leek Linguine

6 oz. linguine

4 chicken breast halves

1/2 t. salt

1/4 t. pepper

1/4 c. flour

3 T. butter

3 garlic cloves, thinly sliced

1 1/2 c. leeks, trimmed, cut in half and sliced

2 T. lemon juice

1/2 c. chicken broth

2 T. chopped parsley

Cook pasta, drain, and keep warm.

Pound chicken to an even thickness. Sprinkle with 1/4 t. salt and pepper. Dredge in flour.

Heat 1 T. butter in non-stick skillet over medium high heat. Add chicken. Cook about 5 min. per side until done. Remove from pan and keep warm.

Melt 1 T. butter in skillet over medium high heat. Add garlic, leek, and 1/4 t. salt. Saute.

Add lemon juice and chicken broth. Cook until reduced by half. Add 1 T. butter. Add pasta to leek mixture. Serve chicken over pasta. Sprinkle with parsley. Makes 4 servings.

Adapted from Cooking Light
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