4 boneless skinless chicken breast halves about 1 1/4 pounds
1/4 cup all-purpose white flour
1 tsp salt
1/2 tsp ground black pepper
1 Tbs olive oil
***SAUCE***
6 oz cremini or button mushrooms cleaned and thinly sliced 2 1/2 cups
1 small leek, trimmed thinly sliced crosswise and rinsed of grit
1/2 cup fat-free chicken broth
1/2 tsp cornstarch
1/4 cup nonfat sour cream
1/2 tsp lemon juice
1/4 tsp dried tarragon
salt, to taste
ground black pepper, to taste


Flour and cook chicken breasts, in the oil
Reduce heat to medium-low. Add mushrooms and leeks to skillet and cook, about 4 minutes, stirring, until the leeks are tender.
In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. When simmering and thickened, stir in sour cream, lemon juice and tarragon.
Season with salt and pepper. Spoon the sauce over the chicken breasts.