Sole Meuniere with Mushrooms

This recipe is FAST so be sure to have all ingredients prepared prior to cooking (mise en place).  The addition of chicken broth is not traditional; however I wanted to tone down the tartness and have plenty of sauce.

4 sole (flounder) fillets
1/4-1/2 cup flour
salt
black pepper
zest of 1 lemon
juice of 2 lemons, preferably Meyer
6 T butter
1-2 T chopped parsley
a few tablespoons chicken broth
3-4 oz sliced fresh button or crimini mushrooms

Salt and pepper both sides of fillets, then dredge in flour.  In a large skillet (preferably glazed cast iron) melt 3 T of the butter over medium to medium-high heat until it begins to brown.  Add fish.  Cook 1-2 minutes on each side until slightly browned...don't fiddle with it!  You want that nice crust.  It is better for the fish fillets to be a little underdone because they will continue cooking when removed from the pan, and if the fish is overcooked it falls apart.  Remove fish, cover and keep warm (preferably in a warm oven so they don't lose their crispy crust).  Add remaining 3 T butter and mushrooms.  Saute until mushrooms begin to brown.  Add lemon juice, lemon zest, and parsley and 1/4 cup or more of chicken broth.  Stir until pan is deglazed, cook until sauce has thickened slightly.  You should have roughly 1/4 cup of sauce.  Spoon sauce over fish and serve.

Note:  I use frozen flounder that I buy in bulk at Sam's Club.  I usually start cooking the fish before it has  thawed completely.  This makes it more difficult to overcook the fish, which I have a bad habit of doing.