Tilapia in Mustard Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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I can't say that I have made this dish yet. I have some tilapia in the freezer, so this will be made soon. I will add any changes then. Chicken can also be substituted; and tomatoes and spinach can be substituted for the mushrooms. Ingredients:
4 (6 ounce) tilapia fillets |
1/2 teaspoon fresh thyme, chopped |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
cooking spray |
3/4 cup chicken broth |
1 ounce portabella mushroom, thinly sliced |
2 tablespoons whipping cream |
2 tablespoons dijon mustard |
Directions:
1. Sprinkle fish with thyme, pepper, and salt.
2. Heat a large nonstick skillet over medium high heat and coat pan with cooking spray.
3. Add fish and cook 1 min on each side.
4. Add broth, and bring to a boil.
5. Cover and reduce heat, simmer 5 minute.
6. Add mushrooms and cook uncovered 1 min or until mushrooms are tender.
7. Remove fish from pan and keep warm.
8. Add cream and mustard to pan; stir with a whisk until well combined.
9. Cook 1 min or until thoroughly heated.
10. Serve sauce over fish.
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