Tomato Leek Chicken
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- Cook bacon in 10 inch skillet.
- Remove bacon from skillet and drain on paper towel.
- Reserve bacon fat in skillet.
- Cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
- Turn once during cooking.
- Remove chicken from skillet; keep warm.
- Drain fat from skillet.
- Cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
- Stir in milk, tarragon and Tabasco sauce.
- Bring to a boil.
- Stir occasionally.
- Boil and stir until slightly thickened.
- Crumble bacon.
- Stir tomatoes, bacon, and chicken into skillet.
- Heat over medium heat until chicken is hot; about 2 minutes.
- Spoon sauce over chicken while heating.
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Reviews
RECIPE SUBMITTED BY
Rainberry Blues
Canada
I live in a beautiful rural area, and I get lots of backyard visitors, including deer, coyotes, bears, raccoons, and skunks. I'm basically a homebody, and I enjoy reading, writing, surfing the net, working out, studying the Bible, taking scenic photos, and of course, cooking.