Leek and Mushroom Sauce (Low Fat)

Good on chicken breasts or fish.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 6  ounces cremini mushrooms, thinly sliced (about 2 1/2 cups)
• 1  medium leek, thinly sliced crosswise (white part only)
• 2  teaspoons olive oil
• 1⁄2 cup fat-free chicken broth
• 1⁄2 teaspoon cornstarch
• 1⁄4 cup nonfat sour cream
• 1⁄2 teaspoon lemon juice
• 1⁄4 teaspoon dried tarragon
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender.
2. In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. Bring to a simmer and cook until thickened.
3. Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
4. Season with salt and pepper, to taste.
5. Serve over cooked chicken breasts or fish.