Leek and Mushroom Sauce (Low Fat)

Prep Time
Cook Time
Ready In

"Good on chicken breasts or fish."

Original recipe yields 2 servings


  • Serving Size: 1 (251 g)
  • Calories 163.6
  • Total Fat - 7.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 48.8 mg
  • Sodium - 1889.1 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 3 g
  • Sugars - 3.2 g
  • Protein - 14.7 g
  • Calcium - 102.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

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.

Step 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.

Step 3

Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.

Step 4

Season with salt and pepper, to taste.

Step 5

Serve over cooked chicken breasts or fish.

Tips & Variations

No special items needed.



I made a full recipe and served just over half on a sirloin steak (left overs will go into a omelet for breakfast in the morning) and it was delicious and I think the tarragon is a winner in this recipe. When I made it I did not have sour cream so used Greek yoghurt and it was delicious. Thank you Mikekey made for What's On The Menu at FF&F.

review by:
(26 Jan 2022)