Ingredients:
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) cans 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
Directions:
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.
Servings: 4
Time preparation: 5 min.
Time total: 40 min.