Chicken with Lemon-Leek Linguine

from Cooking Light

6 oz uncooked linguine
4 skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 cup all-purpose flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, low sodium chicken broth
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh flat-leaf parsley

1. Cook pasta (no salt). Drain and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in large non-stick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove chicken from pan and keep warm.
4. Melt 1 Tbsp butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 min or until liquid reduced by half. Remove from heat; stir in remaining 1 Tbsp butter. Add pasta to leek mix; toss well to combine. Serve chicken over pasta; sprinkle with parsley.

4 servings