Prep 5 mins
Cook 35 mins
Another yummy way to prepare chicken. The recipe originates from a Betty Crocker cookbook.
- 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
- 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.
I loved this recipe. It was so easy and yummy. I served it with fettucine. It was great. Classy enough to serve upto the boss for dinner.
Great way to use leeks and fresh tomatoes! We'll make it again soon.
Agree with Sam - easy and delicious! I only had chicken thighs handy so sliced them width-wise and cooked them up and they were great as well. Didn't have any tobasco sauce so instead just added some chilli powder, white vinegar and garlic. Also added mushrooms to the recipe which worked well too.