Sole with Tarragon-Butter Sauce

Sole with Tarragon-Butter Sauce
Photo by Lee Harrelson


  • ¾ cup fat-free, less-sodium chicken broth
  • 4 (6-ounce) sole fillets
  • 1 tablespoon chopped fresh chives
  • 1 ½ teaspoons chopped fresh tarragon
  • ½ teaspoon salt, divided
  • ¾ cup dry white wine
  • 1/3 cup finely chopped shallots
  • + 4 more ingredients
    • 1 tablespoon minced fresh garlic
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • 5 teaspoons butter, cut into small pieces

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 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover...

View full recipe at My Recipes


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