Tomato Leek Chicken

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 slices bacon
• 4 boneless skinless chicken breast halves (about 1 lb)
• 2 tablespoons margarine
• 2 medium leeks, cut lengthwise in half and sliced (or 1 medium onion, thinly sliced)
• 1 (5 ounce) can evaporated milk
• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
• 1/4 teaspoon tabasco sauce
• 4 plum tomatoes or 2 medium tomatoes, chopped

Recipe

• 1 cook bacon in 10 inch skillet.
• 2 remove bacon from skillet and drain on paper towel.
• 3 reserve bacon fat in skillet.
• 4 cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
• 5 turn once during cooking.
• 6 remove chicken from skillet; keep warm.
• 7 drain fat from skillet.
• 8 cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
• 9 stir in milk, tarragon and tabasco sauce.
• 10 bring to a boil.
• 11 stir occasionally.
• 12 boil and stir until slightly thickened.
• 13 crumble bacon.
• 14 stir tomatoes, bacon, and chicken into skillet.
• 15 heat over medium heat until chicken is hot; about 2 minutes.
• 16 spoon sauce over chicken while heating.