Chicken with Lemon-Leek Linguine

Chicken with Lemon-Leek Linguine

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

Cook pasta according to package directions, omitting salt. Drain; keep warm. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge chicken in flour, shaking to remove excess. Heat 1 tablespoon 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 and keep warm. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and lemon juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture and toss well to combine. Serve chicken over pasta mixture. Sprinkle with parsley.