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Poached Sole with Dill Sauce

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)

1. 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.
2. 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.
3. To serve, spoon sauce over fish. Garnish as desired.

Makes 6 servings.