Sole With Light Lemon Sauce

• 2 cups low sodium chicken broth
• 2 garlic cloves, minced
• 2 carrots, cut into julienne strips
• 2 cups asparagus, cut into 2-inch lengths
• 1 lb sole fillet
• 2 tablespoons flour
• 2 tablespoons butter
• 1/4 cup dry white wine (or cooking wine)
• 1 teaspoon grated lemon peel, & juice of one lemon

1. In large deep skillet, add broth, garlic, carrots and asparagus and bring to boil.
2. Reduce heat to medium low, add fish and cook for about 3 minutes until fish is done. (it is done when it flakes easily with a fork).
3. Carefully remove fish and veggies with a slotted spoon to serving plate. Cover and keep warm.
4. Mix together flour and butter. Bring the broth to a boil and gradually whisk in the butter mixture until sauce begins to thicken.
5. Remove from heat and whisk in wine, lemon rind and juice.
6. Season with pepper is desired.
7. Pour sauce over fish and veggies.
8. Serve with potatoes, brown rice or a multigrain roll.

chicken broth, garlic, carrots, lengths, fillet, flour, butter, white wine, lemon peel

Taken from www.food.com/recipe/sole-with-light-lemon-sauce-369198 (may not work)