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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 3 |
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This recipe was created simply because my garden was overflowing with leeks and I needed to use up some baby portabellas. We served it over grilled chicken breasts, but it would go well with any type of meat-or maybe even a pasta sauce!! Enjoy. Ingredients:
2 tablespoons olive oil |
2/3 cup leek, chopped |
8 ounces baby portabella mushrooms, sliced |
2 garlic cloves, chopped |
3/4 cup marsala wine |
2 cups reduced-sodium fat-free chicken broth |
1 teaspoon cornstarch (optional) |
Directions:
1. Heat olive oil in a skillet over medium heat. Add leeks and saute until tender, about 5 minutes.
2. Add portabellas and saute another 5-10 minutes, stirring ocassionally.
3. Add garlic and saute for 3 minutes, then add wine and broth and bring to a boil.
4. Reduce heat and let mixture simmer for 30 minutes to reduce down.
5. Optional: mix 1/4 cup of the liquid with 1 teaspoon corn starch and return to skillet to thicken sauce.
6. Enjoy over meat or pasta.
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