Name: Sole with Tarragon-Butter Sauce
Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
Ingredients: 4 (6-ounce) sole fillets; ½ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper; Cooking spray; ¾ cup dry white wine; ¾ cup fat-free, lower-sodium chicken broth {Check for Gluten}; ⅓ cup finely chopped shallots; 1 tablespoon minced fresh garlic; 5 teaspoons butter, cut into small pieces; 1 tablespoon chopped fresh chives; 1 ½ teaspoons chopped fresh tarragon; Rice Amandine

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.

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Sole with Tarragon-Butter Sauce

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