Leek and Mushroom Sauce (Low Fat)

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Good on chicken breasts or fish.
- Ready In:
- 30mins
- Serves:
- Units:
9
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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
- 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.
- 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.
- Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
- Season with salt and pepper, to taste.
- Serve over cooked chicken breasts or fish.
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RECIPE MADE WITH LOVE BY
@Outta Here
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Loved this sauce, especially that it is low fat but still so full of flavor. This one is going into my "Best of 2013". I really love a sauce over my meats, especially dryer ones like bs chicken breasts but they usually add a lot of fat. I seasoned my chicken breast with the seasoning from my recipe#220870 and then grilled them and served topped with the sauce along with green beans and sourdough bread, yummy!!! Thanks so much for sharing the recipe. Made for your win in the football pool, congrats again!!Reply
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