Chicken Tarragon with Leeks

Total Time
Prep 10 mins
Cook 20 mins

Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook.

Ingredients Nutrition


  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.


Most Helpful

This was easy to make. My mom and dad enjoyed it. I seasoned the chicken with salt and pepper before cooking. I doubled the leeks and the sauce so we'd have some extra to go over noodles and also used fresh tarragon. (about 1/3 cup because of the doubled sauce) I must confess that I added a 1/4 cup of heavy cream near the end of cooking to make it rich tasting. So much for the 'good for dieters', huh? It was delicious.

luvmybge March 28, 2003

I used 2 chicken half breast and used the remaining ingredients and served it over pasta. Very tasty and so easy to make.

Andrea in NH May 05, 2010

WOW this was wonderful.. I used fat free evaporated milk and it was still very creamy. The only different thing I did was I did not use pam I used extra virgin olive oil and I did salt and pepper the chicken before I cooked it.

bet0625 November 09, 2009

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