Tilapia in Mustard Cream Sauce

Serves 4 

4 (6 ounce) tilapia (can use orange roughy or chicken) 

½ tsp chopped fresh thyme 

½ tsp freshly ground black pepper 

¼ tsp salt 

Cooking spray 

¾ cup chicken broth 

1 ounce Portobello mushrooms, thinly sliced 

2 tbsp whipping cream 

2 tbsp Dijon mustard 

Sprinkle fish with thyme, pepper and salt. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add fish, cook 1 minute on each side. Add broth and bring to a boil. Cover, reduce heat and simmer 5 minutes. Add mushrooms, cook uncovered for 1 minute or until mushrooms are tender.

Remove fish from pan and keep warm. 

Add cream and mustard to pan, stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. 

Serve sauce over fish.