Tarragon Chicken and Leeks

Cuisine: American

Category: poultry

Servings: 4


4 skinless boneless chicken breast
halves (about
1 pound)
1 cup sliced leeks (about
2 medium)
3/4 cup evaporated skimmed milk
1 tablespoon Dijon mustard
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried tarragon leaves
1 teaspoon cornstarch


Spray 10-inch skillet with nonstick cooking spray. Cook chicken breast halves in skillet over medium heat 12 to 14 minutes, turning once, until juices run clear. Remove chicken from skillet; keep warm. Cook leeks in skillet about 3 minutes, stirring frequently, until crisp-tender. Mix remaining ingredients; stir into leeks. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until slightly thickened. Add chicken; heat through. 4 servings

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