Chicken with tomatoes and leeks

Main Ingredient: Poultry Chicken Tomatoes
Preparation: Microwave
Cuisine: American
Yield:

Chicken with tomatoes and leeks ingredients

3 sli Bacon
4 Skinless boneless chicken br
-halves (about 1 lb)
2 T margarine or butter
2 med Leeks, cut lengthwise in Half and sliced*
1 cn (5 ounces) evaporated milk
2 t Chopped fresh or
1⁄2 t Dried tarragon leaves
1⁄4 t Red pepper sauce
4 Plum tomatoes or
2 med Tomatoes, chopped

Cooking Chicken with tomatoes and leeks

1. *substitute: 1 md onion, thinly sliced, for leeks.
2. Cook bacon in 10-inch skillet until crisp.
3. Drain bacon, reserving fat in skillet.
4. Cook chicken in fat over medium heat 12 to 14 minutes, turning once, until juices run clear.
5. Remove chicken from skillet; keep warm.
6. Drain fat from skillet.
7. cook and stir leeks in margarine in skillet 5 to 7 minutes or until crisp-tender.
8. Stiri in milk, tarragon and red pepper sauce.
9. Heat to boiling, stirring occasionally.
10. Boil and stir until slightly thickened.
11. Crumble bacon.
12. Stir bacon, tomatoes and chicken in to skillet.
13. Heat over medium heat about 2 minutes, spooning sauce over chicken, until chicken is hot.
14. 4 servings; 360 calories per serving.