Anonymous Fri Oct 07 12:05:05 2005

4 skinless boneless chicken breast

halves (about

1 pound)

1 cup sliced leeks (about

2 medium)

3/4 cup evaporated skimmed milk

1 tablespoon Dijon mustard

1-1/2 teaspoons chopped fresh or

1/2 teaspoon dried tarragon leaves

1 teaspoon cornstarch

Spray 10-inch skillet with nonstick cooking spray. Cook chicken breast halves in skillet over medium heat 12 to 14 minutes, turning once, until juices run clear. Remove chicken from skillet; keep warm.

Cook leeks in skillet about 3 minutes, stirring frequently, until crisp-tender. Mix remaining ingredients; stir into leeks. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until slightly thickened. Add chicken; heat through. 4 servings