Lunch: Sole with Tarragon-Butter Sauce

Recipe by Lorrie Hulston Corvin This recipe is quick enough for a weeknight meal but special enough for company. Serve with green beans.

Ingredients

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
Rice Amandine

Instructions

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.

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