Course : Chicken
Serves: 4
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3 slices Bacon
4 whole Skinless boneless chicken breast -- Halves (about 1 pound)
2 tablespoons Margarine or butter
2 medium Leeks -- cut lengthwise and sliced
5 ounces evaporated milk
2 teaspoons Chopped fresh or
1/2 teaspoon Dried tarragon leaves
1/4 teaspoon Red pepper sauce
4 medium Plum tomatoes or
2 medium Tomatoes -- chopped

Preparation / Directions:

*substitute: 1 md Onion, thinly sliced, For leeks. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving fat in skillet. Cook chicken in fat over medium heat 12 to 14 minutes, turning once, until juices run clear. Remove chicken from skillet; keep warm. Drain fat from skillet.Cook and stir leeks in margarine in skillet 5 to 7 minutes or until crisp-tender. Stir in milk, tarragon and red pepper sauce. Heat to boiling, stirring occasionally. Boil and stir until slightly thickened. Crumble bacon. Stir bacon, tomatoes and chicken in to skillet. Heat over medium heat about 2 minutes, spooning sauce over chicken, until chicken is hot.

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