Chicken with Lemon-Leek Linguine

*From Cooking light Oct 2010 issue*

Chicken with Lemon-Leek Linguine

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

1. Cook pasta according to package directions, omitting salt and fat. Drain; 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 t. salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 T. butter in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 T. butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 t. salt; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 T. butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

My take: So very good. And very healthy, too. We both really liked this meal. One important shortcut: I just bought the chicken filets (I think that's what they're called?) Basically they're already pounded flat for you, which I love. I'd never used leeks before, so I felt all cool cooking with something new. And I even got to reference my "Martha Stewart's Cooking School" book to learn how to cut up a leek. And I really liked the leek flavor. This recipe will definitely be a repeater.