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Rosemary-Butter Sauce

By: Lindsay  
"A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 57 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 1 cup
 

Ingredients

  • 1/4 cup butter
  • 3 tablespoons minced shallot
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 2 teaspoons chopped fresh rosemary
  • salt to taste

Directions

  1. Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 238 | Total Fat: 22.6g | Cholesterol: 72mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by ADZELL 
This was just "ok" to me; it mostly just tasted like white wine & I didn't get any of the... MORE

 
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