Low-fat Leek and Mushroom Sauce

1
Mikekey *

By
@Mikekey

Serve over cooked chicken breasts or fish.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 6 oz
    cremini mushrooms, thinly sliced (about 2 1/2 cups)
  • 1 medium
    leek, washed and thinly sliced (white part only)
  • 2 tsp
    olive oil
  • 1/2 c
    fat-free chicken broth
  • 1/2 tsp
    cornstarch
  • 1/4 c
    low-fat sour cream
  • 1/2 tsp
    lemon juice
  • 1/2 tsp
    dried tarragon
  • ·
    salt, to taste
  • ·
    ground black pepper, to taste

How to Make Low-fat Leek and Mushroom Sauce

Step-by-Step

  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.

Printable Recipe Card

About Low-fat Leek and Mushroom Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: French
Hashtag: #mushroom



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