Flounder With Light Champagne Sauce

• 1 tablespoon reduced-calorie margarine
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 pound fresh mushrooms, sliced
• 1 1/2 pounds flounder fillets
• Vegetable cooking spray
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground white pepper, divided
• 1 1/2 cups champagne
• 1 tablespoon lemon juice
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 cup skim milk, divided
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
• 1/4 cup freshly grated Parmesan cheese

1. Heat margarine in a nonstick skillet over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates. Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour champagne and lemon juice over fillets. Cover and bake at 400u0b0 for 10 minutes. Drain, reserving liquid. Strain liquid through cheesecloth. Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.
2. Combine flour and 1/2 cup milk in a bowl, stirring with a wire whisk until smooth. Add remaining 1/2 cup milk to reduced liquid, stirring constantly; bring to a boil. Add flour mixture, stirring constantly with a wire whisk. Bring to a boil, stirring constantly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheeses. Bake, uncovered, at 375u0b0 for 15 minutes or until thoroughly heated. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.

margarine, shallots, garlic, mushrooms, flounder fillets, vegetable cooking spray, salt, ground white pepper, champagne, lemon juice, flour, milk, swiss cheese, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/flounder-with-light-champagne-sauce (may not work)