Chicken with lemon leek linguine
Recipe by Michelle
6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1. Cook pasta according to package directions. Drain; keep warm.
2. Place chicken between 2 sheets of plastic wrap or wax paper; pound to an even thickness using a meat mallet or small heavy skillet.
3. Sprinkle chicken with 1/4 teaspoon salt and pepper.
4. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
5. Heat 1 tablespoon butter in a large skillet over medium-high heat.
6. Add chicken; cook 3 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Melt 1 tablespoon butter in skillet over medium-high heat.
9. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes.
10. Add broth and juice; cook 2 minutes or until liquid is reduced by half.
11. Remove from heat; stir in remaining 1 tablespoon butter.
12. Add pasta to leek mixture; toss well to combine.
13. Serve chicken over pasta mixture; sprinkle with parsley.
main courses, chicken August 03, 2012 04:18
Author myrecipes.com/recipe/chick...
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