Sole With Lemon Butter Sauce

Ingredients:
1/2 c. dry white wine
8 sole fillets
coarse salt and pepper
16 very thin lemon slices, seeds removed
Juice of one lemon
3 T. cold butter, cut into pieces

Directions:
Place the wine in a large, lidded skillet. Fold each sole fillet into thirds. arrange in the skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish.
Bring the wine to a boil; reduce the heat to medium low. Cover; simmer gently until the fish is opaque throughout, 3-5 minutes. With a spatula, transfer the fish to serving plates.
Return the liquid in the skillet to a boil; cook until reduced to 1/3 c, 1-2 minutes. Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt; strain, if desired. Serve with the fish.

Makes 4 servings. Total time 20 minutes.

Verdict:
I used to make this a lot when it was just Blake and I. I haven't made it for a long time so I figured it was time for a little recipe resurrection. I didn't have any sole on hand so I used tilapia instead and just kept it flat instead of folding it into thirds. I still like it although it was more lemony than I remember it being. Since lemon flavor is not Blake's favorite he ate it but didn't want seconds.

Chicken with Lemon Butter Sauce

Ingredients:

2 chicken breast, split, pounded thin

1 T. olive oil

3-4 T. butter, separated

1/4 c. shallots, minced

juice of 2 lemons

3/4 c. chicken broth

Directions:

Season chicken with salt and pepper. Heat 1 T. olive and 1 T. butter in a large skillet until butter foams. Add chicken, and saute on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute chicken until cooked through. Transfer to a plate. Raise heat to med-high and repeat with remaining chicken.

Add shallot to skillet, ad cook over medium heat, adding oil or butter as needed, stirring often, until golden about 1 minute. Raise heat to medium high .

Add lemon juice, broth, and any plate juices, and deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes.

Gradually stir in 2 to 3 T. cold butter until just melted. Season to taste.

Makes 2 to 4 servings. Total time 20 minutes.

Verdict:

We served this with egg noodles, which I think helped tone down the lemony flavor. I liked it. Blake did not but said that it was good the next day for left overs.