Chicken Tarragon with Leeks |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook. 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.
|
|