Tomato Leek Chicken

• 3 slices bacon
• 4 boneless skinless chicken breast halves (about 1 lb)
• 2 tablespoons margarine
• 2 medium leeks, cut lengthwise in half and sliced (or 1 medium onion, thinly sliced)
• 1 (5 ounce) can evaporated milk
• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
• 1/4 teaspoon Tabasco sauce
• 4 plum tomatoes or 2 medium tomatoes, chopped

1. Cook bacon in 10 inch skillet.
2. Remove bacon from skillet and drain on paper towel.
3. Reserve bacon fat in skillet.
4. Cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
5. Turn once during cooking.
6. Remove chicken from skillet; keep warm.
7. Drain fat from skillet.
8. Cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
9. Stir in milk, tarragon and Tabasco sauce.
10. Bring to a boil.
11. Stir occasionally.
12. Boil and stir until slightly thickened.
13. Crumble bacon.
14. Stir tomatoes, bacon, and chicken into skillet.
15. Heat over medium heat until chicken is hot; about 2 minutes.
16. Spoon sauce over chicken while heating.

bacon, chicken breast halves, margarine, leeks, milk, tarragon, tabasco sauce, tomatoes

Taken from www.food.com/recipe/tomato-leek-chicken-36368 (may not work)