Sole with Tarragon-Butter Sauce

Photo by Lee Harrelson
Ingredients
- 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...
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