Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sl Bacon -milk
4 sm Boneless, skinless chicken 2 ts Chopped fresh or 1/2
-breast halves (about 1 -teaspoon dried tarragon
-pound) -leaves
2 md Leeks, cut lengthwise in 1/4 ts Red pepper sauce
-half and sliced 4 Roma (plum) tomatoes or 2
2 tb Margarine or butter -medium tomatoes, chopped
1 cn (5.33 ounces) evaporated -Salt and pepper to taste

Cook bacon in 10-inch skillet until crisp. Drain bacon on paper towel,
reserving fat in skillet. Cook chicken breast halves in bacon fat over
medium heat 12 to 14 minutes, turning once until done. Remove chicken
from skillet; cover and reserve. Drain fat from skillet.

Cook leeks in margarine in skillet 5 to 7 minutes, stirring
frequently, until crisp-tender. Stir in milk, tarragon and pepper
sauce. Heat to boiling, stirring occasionally; boil and stir until
slightly thickened. Crumble bacon. Stir bacon, tomatoes and chicken
into skillet. Heat over medium heat about 2 minutes, spooning sauce
over chicken, until chicken is hot. Sprinkle with salt and pepper.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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