Tomato Leek Chicken Recipes

TOMATO LEEK CHICKEN

Steps:

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

LINGUINE WITH CHICKEN, LEEKS AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
• Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.