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.