Ingredients
1 Tablespoon butter
1/2 pound mushrooms
1/4 cup Madeira OR other red wine
2 Tablespoons capers
1 Tablespoon lemon juice
1/2 teaspoon chicken bouillon granules
1-1/4 pounds sole fillets
2 Tablespoons minced parsley
Directions
1 Melt butter in large skillet; add sliced mushrooms.
2 Saute' 3 minutes, stirring.
3 Add wine, capers, lemon juice, and chicken bouillon granules.
4 Simmer 5 minutes, stirring a couple of times.
5 Spray a flat bottomed ceramic dish.
6 Add fillets.
7 Spoon mushroom mixture over top.
8 Microwave 6 minutes or bake in a preheated, 375-degree oven 20 minutes.
9 Sprinkle parsley over top.
MAKES 4 servings
1 Tablespoon butter
1/2 pound mushrooms
1/4 cup Madeira OR other red wine
2 Tablespoons capers
1 Tablespoon lemon juice
1/2 teaspoon chicken bouillon granules
1-1/4 pounds sole fillets
2 Tablespoons minced parsley
Directions
1 Melt butter in large skillet; add sliced mushrooms.
2 Saute' 3 minutes, stirring.
3 Add wine, capers, lemon juice, and chicken bouillon granules.
4 Simmer 5 minutes, stirring a couple of times.
5 Spray a flat bottomed ceramic dish.
6 Add fillets.
7 Spoon mushroom mixture over top.
8 Microwave 6 minutes or bake in a preheated, 375-degree oven 20 minutes.
9 Sprinkle parsley over top.
MAKES 4 servings