Leek and Mushroom Sauce (Low Fat)
Recipe: #11443
December 09, 2013
Categories: Sauce, Savory Sauces, Leek, Mushrooms, Gluten-Free Low Carbohydrate, Low Fat, No Eggs, Sour Cream, more
"Good on chicken breasts or fish."
Original is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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