Created by Mikekey on December 9, 2013
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.