LOW-FAT LEEK AND MUSHROOM SAUCE

Low-fat Leek and Mushroom Sauce image

Provided by Mikekey *

Time 30m

Number Of Ingredients 10

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

Steps:

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.