Poached Sole With Dill Sauce
|Canned chicken broth||13 3⁄4 Fluid Ounce (1 Can)|
|Lemon juice||3 Tablespoon|
|Snipped dill/1 tablespoon dried dill weed||3 Tablespoon|
In skillet, over medium-high heat, heat 1 1/4 cup chicken broth to a boil; reduce heat.
Add fish; cover and simmer 2 to 3 minutes or until fish flakes easily with fork.
Carefully remove fish with slotted spoon to heated serving platter.
Meanwhile, in small saucepan, blend remaining broth and lemon juice into cornstarch.
Cook over medium-high heat, stirring, until mixture thickens and boils.
Boil 1 minute; stir in dill.
To serve, spoon sauce over fish.
Garnish as desired.