Chicken Tarragon with Leeks

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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.