Flounder with Tarragon-Butter Sauce

4 (6oz. each) flounder or any flaky kind of fillets
1/2 tsp. salt, divided
1/4 tsp. white pepper
3/4 cup dry white wine
3/4 cup chicken broth
1/3 cup finely chopped shallots
1 tbsp. minced fresh garlic
5 tsp. butter, cut into small pieces
1 tbsp. chopped fresh chives
1½ tsp. chopped fresh tarragon

Sprinkle fish with 1/4 tsp. salt and pepper. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan;
cook 2 minutes on each side or until fish flakes easily when tested with a
fork or until desired degree of doneness. Remove from pan; cover and keep
warm. Repeat with remaining fish.

Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and
simmer until reduced to about 1/2 cup (about 10 minutes). Remove from
heat; stir in butter, remaining salt, chives, and tarragon. Spoon sauce
over fish; serve immediately.

4 servings