1 3/4 cup chicken broth
6 sole or flounder fillets (about 1 1/2 pounds)
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoons snipped fresh dill (or 1 tablespoon dried dill weed)
In skillet, over medium-high heat, heat 1 1/4 cups chicken broth to a boil; reduce heat. Add fish; cover and simmer 2 to 3 minutes or until fish flakes easily with a fork. Carefully remove fish with slotted spoon to heated serving platter.
Meanwhile, in small saucepan, blend remaining 1/2 cup broth and lemon juice into cornstarch. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; stir in dill.
To serve, spoon sauce over fish. Garnish as desired.
Makes 6 servings.