Recipe by I Cook Therefore I Am
From the Costco recipe magazine, posted for safe keeping.
Top Review by Princess Flowerbreath
This sauce was pretty darn good, but I used it over crispy pan fried chicken cutlets. (My DH dislikes fish of any kind, so I wanted to play it safe) I did make a few changes though, as to accomadate what I had on hand. For the shallot I used red onion and for the white wine I used champaign. (Champagne cream sauces always sound so elegant). Also, I did not bother to measure anything, just went heavy on the ingredients I really like. Next time will probably use green onion and champaign. 2 of my 4 kids even asked to bring the leftovers into school for lunch the next day. Now that is what I call a winner!!!
- 2 tablespoons butter
- 4 tilapia fillets
- 1⁄2 cup flour, seasoned with
- salt and pepper
- 1 tablespoon shallot, chopped
- 1⁄4 cup dry white wine
- 1⁄4 cup heavy cream
- 2 tablespoons boursin cheese
- 1 tablespoon parsley, chopped
Directions See How It's Made
- Melt butter in a large saute pan over medium heat.
- Dredge fillets in the seasoned flour and saute on the first side for 4 minutes, or until browned.
- Turn and cook for an additional 3 minutes, or until fillets flake easily with a fork, place fillets on a plate and hold in a warm oven.
- Add shallots and wine to the saute pan and cook for 2 minutes, or until the volume of liquis is reduced by half.
- Add cream and bring the sauce to a boil and turn off the heat, using a wire whisk stire in Boursin until melted.
- Place the warm fillets on plates, spoon some sauce over each and garnish with parsley.