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Chicken Breasts with Lemon Linguine and Leeks

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Serves 4

Enjoy this flavorful and healthy dish any night of the week.


6 oz linguine, cooked according to package directions and without salt and fat
1/4 cup flour
4 chicken breast halves, skinless, boneless
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons unsalted butter, divided
1 leek, trimmed, cut in half lengthwise, and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
2 tablespoons fresh parsley, chopped


  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 1/4 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.
Course: Dinner
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