Chicken with tomatoes and leeks
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Chicken with tomatoes and leeks
  Chicken    Tomatoes    Leeks    Poultry  
Last updated 6/12/2012 1:14:12 AM. Recipe ID 42982. Report a problem with this recipe.
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      Title: Chicken with tomatoes and leeks
 Categories: Poultry
      Yield: 1 Servings
 
      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.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
  




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Recipe ID 42982 (Apr 03, 2005)

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