Tilapia in Mustard Cream Sauce
4 (6-ounce) tilapia fillets 1/2 teaspoon chopped fresh thyme 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt Cooking spray 3/4 cup fat-free, less-sodium chicken broth 1 ounce portobello mushrooms, thinly sliced 2 tablespoons whipping cream 2 tablespoons Dijon mustard Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm. Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish. Makes 4 servings. Enjoy. From Sugar. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
