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.
- 4 boneless skinless chicken breast halves
- 1 cup sliced leek (about 2)
- 3⁄4 cup evaporated skim milk
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon cornstarch
- Spray a large skillet with nonstick spray.
- Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
- Remove the chicken and keep it warm.
- Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
- Mix the remaining ingredients and stir into leeks.
- Bring to a boil, stirring on occasion.
- Boil and stir about 1 minute until thickened slightly.
- Add the chicken and heat through.
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.
I used 2 chicken half breast and used the remaining ingredients and served it over pasta. Very tasty and so easy to make.
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.