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Sole Aux Amandes

4 lg Sole fillets
1/4 c Nonfat milk
1/2 c Whole-wheat pastry flour or unbleached white flour
1 ts Unsalted butter
1 ts Safflower oil
3/4 c Chopped mushrooms
1/4 c Slivered almonds
1 ts Chopped chives
1 ts Minced parsley
Juice of 1 medium lemon


Preheat oven to 200 degrees F. Dredge sole in milk and then in flour. In a large skillet over medium-high heat, melt butter with oil and lightly saute flour-coated fish until browned. Transfer to a platter and keep warm in oven.

In the same pan, using drippings from sauteing fish, saute mushrooms until soft. Add a small amount of water, if needed, to prevent sticking. Add almonds, chives, parsley, and lemon juice. Heat through, then pour over sole and serve immediately.


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