Mushroom-Tarragon Sauce (low fat)

Mikekey *


This rich sauce has no cream, so it is lower in fat. Serve over panfried boneless pork chops or chicken breasts.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1/4 c
    all purpose flour
  • 1 c
    low sodium chicken broth
  • 2 tsp
    olive oil
  • 1 small
    yellow onion, peeled and chopped
  • 3/4 lb
    fresh mushrooms, sliced
  • 2 clove
    garlic, peeled and minced
  • 1/2 c
    white wine
  • 1 Tbsp
    minced fresh tarragon (or 1 tsp. dried)
  • 1 Tbsp
    unsalted butter
  • ·
    salt and pepper, to taste

How to Make Mushroom-Tarragon Sauce (low fat)


  1. In a bowl, whisk flour into broth until smooth. Set aside.
  2. Heat 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.
  3. Stir in wine. Bring to a boil and cook until liquid is almost evaporated.
  4. Stir flour mixture into pan. Bring just to a boil, reduce heat, and cook, stirring, for 2 minutes or until thickened.
  5. Stir in tarragon and butter until smooth. Season with salt and pepper.
  6. Serve.

Printable Recipe Card

About Mushroom-Tarragon Sauce (low fat)

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat

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