mushroom-tarragon sauce (low fat)
This rich sauce has no cream, so it is lower in fat. Serve over panfried boneless pork chops or chicken breasts.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup all purpose flour
- 1 cup low sodium chicken broth
- 2 teaspoons olive oil
- 1 small yellow onion, peeled and chopped
- 3/4 pound fresh mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 1/2 cup white wine
- 1 tablespoon minced fresh tarragon (or 1 tsp. dried)
- 1 tablespoon unsalted butter
- - salt and pepper, to taste
How To Make mushroom-tarragon sauce (low fat)
-
Step 1In a bowl, whisk flour into broth until smooth. Set aside.
-
Step 2Heat oil over medium-high heat in a large nonstick skillet. Add onions and saute, stirring, until they begin to soften. Add mushrooms and cook until they start to brown and give up some of their liquid. Stir in garlic and cook 2 minutes longer, stirring so garlic doesn't burn.
-
Step 3Stir in wine. Bring to a boil and cook until liquid is almost evaporated.
-
Step 4Stir flour mixture into pan. Bring just to a boil, reduce heat, and cook, stirring, for 2 minutes or until thickened.
-
Step 5Stir in tarragon and butter until smooth. Season with salt and pepper.
-
Step 6Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes