Tarragon Chicken with Leeks:
4 boneless, skinless chicken breast halves
2 med leeks, sliced
3/4 cup evaporated skimmed milk
1 tbsp dijon mustard
1 1/2 tsp chopped fresh or 1/2 tsp dried tarragon
1 tsp cornstarch
Spray skillet with nonstick cooking spray; heat over med-high heat. Cook chicken in skillet about 15 min, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
Cook leeks in skillet about 3 min, stirring frequently, until crisp-tender. Mix remaining ingredients; stir into leeks. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until sligtly thickened. Add chicken, heat through.