Leek And Mushroom Sauce (Low Fat)

• 6 ounces cremini mushrooms, thinly sliced (about 2 1/2 cups)
• 1 medium leek, thinly sliced crosswise (white part only)
• 2 teaspoons olive oil
• 1/2 cup fat-free chicken broth
• 1/2 teaspoon cornstarch
• 1/4 cup nonfat sour cream
• 1/2 teaspoon lemon juice
• 1/4 teaspoon dried tarragon
• salt, to taste
• ground black pepper, to taste

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.
5. Serve over cooked chicken breasts or fish.

cremini mushrooms, olive oil, chicken broth, cornstarch, nonfat sour cream, lemon juice, tarragon, salt, ground black pepper

Taken from www.food.com/recipe/leek-and-mushroom-sauce-low-fat-388148 (may not work)