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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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.