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Sole In Mushroom Sauce Recipe
|Half and half||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄4 Teaspoon, crushed|
|Instant cream of chicken soup||1 Ounce (1 Packet)|
|Sole fillets||16 Ounce (4 In Number, About 4 Ounce Each)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 867 Calories from Fat 402
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 25.9 g129.4%
Trans Fat 0 g
Cholesterol 329.3 mg109.8%
Sodium 1019.4 mg42.5%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.1 g4.3%
Sugars 0.6 g
Protein 91 g182.3%
Vitamin A 79.2% Vitamin C 82.3%
Calcium 27.6% Iron 23.8%
*Based on a 2000 Calorie diet
In 2-cup glass measure, mix half'n half, sherry and tarragon.
Heat for 1 minute.
Add instant soup mix to hot half'n half mixture; stir well.
Set Power Select at HIGH.
Place butter in 2-quart oblong baking dish and heat for 1 minute.
Place fillets in dish so that thickest portion of fillets is towards outside of dish.
Pour mushroom sauce over fish.
TO HEAT BY TIME Cover with wax paper.
Set Power Select at MEDIUM for 9 minutes.
TO HEAT BY INSTA-MATIC Cover completely with plastic wrap; heat on COOK 7.
Let stand uncovered, 3 minutes.
Sprinkle with parsley before serving.