Instructions: Remove roots, outer leaves, and tops from leeks. Rinse leeks under cold running water; cut into 2inch julienne strips to measure 1 cup. Set aside.

Sprinkle chicken with salt and pepper. Melt margarine in a nonstick skillet over medium heat. Add chicken; saute 4 minutes on each side or until browned. Add leeks; cook 3 minutes or until soft. Add wine and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done, turning chicken once. Remove chicken from skillet; set aside and keep warm. Add mushrooms to leek mixture in skillet; cook over high heat 1 minute. Add milk and tarragon; reduce heat and simmer uncovered 3 minutes or until sauce is thick. Serve with chicken and sauce over brown rice.

Serving size: 1 chicken thigh, 1cup rice and 1cup sauce.

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