Tarragon Chicken with Leeks

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Juliev

Washing Up
Joined
Sep 3, 2004
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2,394
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USA
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.
 

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