“another useful recipe using the chicken marinade once known as white wine worcestershire sauce”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons unsalted butter
  • 12 cup lea & perrings chicken marinade
  • 14 cup light cream
  • 4 sole fillets (can use flounder instead)

Directions

  1. melt butter in medium sauce pan.
  2. add chicken marinade bring to a boil and reduce slightly.
  3. add cream and keep warm.
  4. poach or broil fish until done about 3-4 minutes.
  5. remove fish to platter and spoon sauce over fish serve immediately.

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