Sole With Tarragon-Butter Sauce
- 4 (6-ounce) sole fillets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
- 1/3 cup finely chopped shallots
- 1 tablespoon minced fresh garlic
- 5 teaspoons butter, cut into small pieces
- 1 tablespoon chopped fresh chives
- 1 1/2 teaspoons chopped fresh tarragon
- Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.
- Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.
salt, freshly ground black pepper, cooking spray, white wine, chicken broth , shallots, fresh garlic, butter, fresh chives, tarragon
Taken from www.myrecipes.com/recipe/sole-tarragon-butter-sauce (may not work)