Sauted Flounder with mushroom and shallot

1 tbs butter
1 package sliced portabellas
1 shallot minced
1 clove garlic minced

1/4 cup dry white wine

1/4 cup chicken stock

salt and pepper

4 flounder filets

Heat 1 tbs butter in a large skillet and cook mushrooms, shallot, and garlic about 6-8 minutes until tender. Add wine and let reduce 2 minutes, then add chicken stock, pinch of salt and pepper. Salt and pepper fish and nestle to bottom of pan under mushroom sauce. Cook for 10 minutes until cook through. Ready to serve!! 

*any white fish works well with this recipe.

Please excuse the poor picuture