Sole with Wine Sauce

Ingredients

• 0.5 cup cooking wine dry white
• 1 tablespoon flour all-purpose
• 1.5 cups mushrooms fresh sliced
• 0.3 teaspoon garlic minced
• 0.1 teaspoon ground pepper white
• 1 teaspoon juice of lemon 
• 1 teaspoon butter reduced-calorie
• 1 tablespoon parmesan cheese freshly grated
• 0.1 teaspoon salt 
• 2 teaspoons shallots minced
• 0.3 cup skim milk divided
• 8 ounce sole fillets 
• 0.5 ounce swiss cheese shredded reduced-fat

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
2. Sprinkle with salt and pepper.
3. Pour wine and lemon juice over fillets. Cover and bake at 400 for 10 minutes.
4. Drain fillets, reserving liquid.
5. Melt margarine in a nonstick skillet over medium-high heat.
6. Add shallots and garlic; saute until tender.
7. Add mushrooms; saute until liquid evaporates.
8. Combine 2 tablespoons milk and flour, stirring with a wire whisk until smooth.
9. Place reserved liquid in a small saucepan over medium-high heat; cook until reduced by half.
10. Add remaining milk to reduced liquid, stirring constantly.
11. Add flour mixture to milk mixture, and bring to a boil; cook, stirring constantly, 1 minute or until wine sauce is thickened and bubbly.
12. Spoon mushroom mixture over fillets; top with wine sauce, and sprinkle with cheeses.
13. Bake, uncovered, at 375 for 10 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned.
14. Serve immediately.