Chicken with Lemon Leek Linguine

This is a fresh and light pasta dish that we really enjoy especially with the unique flavor that comes from the leeks.

6 ounces uncooked linguine
4 skinless, boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise and thinly sliced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain, keep warm.

Place chicken between two sheets of heavy plastic wrap; pound to an even thickness using meat mallet or small heavy skillet. Sprinkle chicken with a 1/4 teaspoon of salt & pepper. Place flour in a shallow dish; dredge chicken in flour shaking to remove excess.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook 3 minutes per side or until done. Remove chicken from pan and keep warm.

Melt 1 tablespoon butter in skillet on medium high heat. Add garlic, leek and remaining salt; saute for 4 minutes. Add broth and lemon juice and cook for 2 minutes or until reduced in half. Remove from heat and add remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta, sprinkle with fresh parsley.

Makes 4 servings.