Chicken Tarragon with Leeks

[vindiesel]

Chicken Tarragon with Leeks

time to make 30 min 10 min prep
Change to: servings US Metric
4 boneless skinless chicken breast halves
1 cup sliced leeks (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.


Recipe makes 4 servings

Calories 186
Calories from Fat 15 (8%)
Amount Per Serving %DV
Total Fat 1.8g 2%
Saturated Fat 0.5g 2%
Polyunsat. Fat 0.4g
Monounsat. Fat 0.5g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 178mg 7%
Potassium 512mg 14%
Total Carbohydrate 9.6g 3%
Dietary Fiber 0.5g 2%
Sugars 6.4g
Protein 31.4g 62%