INGREDIENTS
6 TBSP. butter, divided
2 (4 oz.) packages sliced mushrooms
1 shallot, minced
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
3/4 tsp. pepper, divided
1/2 tsp. salt, divided
6 to 8 flounder fillets
1 TBSP. olive oil
DIRECTIONS
In a large skillet, melt 2 TBSP. butter over medium heat.
Add mushrooms, shallot and garlic; cook for 6 to 8 minutes or until mushrooms are tender.
Add wine; cook for 2 minutes.
Add broth, 1/2 tsp. pepper and 1/4 tsp. salt; cook for 2 minutes or until slightly thickened.
Stir in 2 TBSP. butter.
Remove from heat.
Sprinkle flounder with remaining pepper and salt.
In another large skillet, heat remaining 2 TBSP. butter and olive oil over medium heat.
Add flounder, in batches if necessary, and cook for 4 to 5 minutes per side or until fish flakes easily when tested with fork.
Serve mushroom sauce over flounder.
Serves 6 to 8.
