Chicken Tarragon With Leeks - cooking recipe

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

Preparation

Spray a large skillet with nonstick spray.
Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
Remove the chicken and keep it warm.
Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
Mix the remaining ingredients and stir into leeks.
Bring to a boil, stirring on occasion.
Boil and stir about 1 minute until thickened slightly.
Add the chicken and heat through.