Yield: 1 Servings
|4 smalls||Boneless, skinless chicken breast halves (about 1 pound)|
|2 mediums||Leeks, cut lengthwise in half and sliced|
|2 tablespoons||Margarine or butter|
|1 can||(5.33 ounces) evaporated milk|
|2 teaspoons||Chopped fresh or 1/2 teaspoon dried tarragon leaves|
|¼ teaspoon||Red pepper sauce|
|4 \N||Roma (plum) tomatoes or 2 medium tomatoes, chopped Salt and pepper to taste|
Cook bacon in 10-inch skillet until crisp. Drain bacon on paper towel, reserving fat in skillet. Cook chicken breast halves in bacon fat over medium heat 12 to 14 minutes, turning once until done. Remove chicken from skillet; cover and reserve. Drain fat from skillet.
Cook leeks in margarine in skillet 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in milk, tarragon and pepper sauce. Heat to boiling, stirring occasionally; boil and stir until slightly thickened. Crumble bacon. Stir bacon, tomatoes and chicken into skillet. Heat over medium heat about 2 minutes, spooning sauce over chicken, until chicken is hot. Sprinkle with salt and pepper.
From the files of Al Rice, North Pole Alaska. Feb 1994