Ingredients:
4 boneless skinless chicken breast halves
1 cup sliced leeks ( about 2)
3/4 cup evaporated skim milk
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon cornstarch
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.