Recipe for Chicken With Tomatoes And Leeks

3.00	sl	Bacon
4.00		Skinless boneless chicken br
		Halves (about 1 pound)
2.00	tb	Margarine or butter
2.00	md	Leeks, cut lengthwise in
		Half and sliced*
1.00	cn	(5 ounces) evaporated milk
2.00	ts	Chopped fresh or
0.50	ts	Dried tarragon leaves
0.25	ts	Red pepper sauce
4.00		Plum tomatoes or
2.00	md	Tomatoes, chopped

Instructions:
*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.
4 SERVINGS; 360 CALORIES PER SERVING.

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