low-fat leek and mushroom sauce
Serve over cooked chicken breasts or fish.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 6 ounces cremini mushrooms, thinly sliced (about 2 1/2 cups)
- 1 medium leek, washed and thinly sliced (white part only)
- 2 teaspoons olive oil
- 1/2 cup fat-free chicken broth
- 1/2 teaspoon cornstarch
- 1/4 cup low-fat sour cream
- 1/2 teaspoon lemon juice
- 1/2 teaspoon dried tarragon
- - salt, to taste
- - ground black pepper, to taste
How To Make low-fat leek and mushroom sauce
-
Step 1Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender.
-
Step 2In 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.
-
Step 3Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
-
Step 4Season with salt and pepper, to taste.
- 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!
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