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Chicken Tarragon with Leeks

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“Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a large skillet with nonstick spray.
  2. Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
  3. Remove the chicken and keep it warm.
  4. Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
  5. Mix the remaining ingredients and stir into leeks.
  6. Bring to a boil, stirring on occasion.
  7. Boil and stir about 1 minute until thickened slightly.
  8. Add the chicken and heat through.

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