1 1/2 c. homemade chicken stock, salt and pepper to taste, if desired
1/2 tsp. tarragon
1 lb. fillet of sole, cut in 2 inch pieces
2 to 3 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 c. sliced fresh mushrooms
2 to 3 tbsp. flour
1/2 c. milk (low-fat desirable)
3 tbsp. chopped parsley

Heat chicken stock, pepper and tarragon in 10 inch skillet to boiling. Place fish in liquid. Poach, spooning liquid over fish. Cook until fish is opaque, about 3 minutes.

Remove fish to plate. Reserve liquid separately. Heat olive oil. Add onion and garlic. Saute about 2 minutes. Add mushrooms. Saute about 2 minutes.

Add flour. Cook 1 minute. Add milk and liquid from fish. Cook until sauce boils. Add chopped parsley. Spoon over fish. Serve at once. Serves 4.