Low-fat Leek and Mushroom Sauce

★★★★★ 3 Reviews
Mikekey avatar
By Mikekey *
from Seattle, WA

Serve over cooked chicken breasts or fish.

serves 2
prep time 10 Min
cook time 20 Min
method Stove Top


  •   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
  •   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

  • 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.

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