• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken with Tomatoes and Leeks

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 3 sl Bacon
  • 4 sm Boneless, skinless chicken
  • -breast halves (about 1
  • -pound)
  • 2 md Leeks, cut lengthwise in
  • -half and sliced
  • 2 tb Margarine or butter
  • 1 cn (5.33 ounces) evaporated
  • -milk
  • 2 ts Chopped fresh or 1/2
  • -teaspoon dried tarragon
  • -leaves
  • 1/4 ts Red pepper sauce
  • 4 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.

4 servings.

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