Chicken with Lemon-Leek Linguine

Add fresh flavors to your weeknight main dishes with this family-friendly chicken menu. Cooking tip: Leeks can have a lot of grit, so wash them well after slicing.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain; keep warm.Place the chicken between 2 sheets of thick plastic wrap; chop to a uniform thickness using a meat grinder or a small heavy skillet. Sprinkle 1/4 teaspoon salt and pepper over the chicken. Pour the flour into a shallow dish; roll the chicken in the flour, shaking to remove any excess.Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken; cook for 3 minutes on each side or until tender. Remove chicken from pan; keep warm.Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the garlic, leeks, and remaining 1/4 teaspoon salt; simmer for 4 minutes. Add the stock and juice; cook for 2 minutes or until the liquid is reduced by half. Remove from heat; add remaining 1 tablespoon butter. Add the pasta to the leek mixture; mix well. Serve chicken with pasta mixture; sprinkle with parsley.