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Ingredients
| salted butter: 1/4 cup |
| shallot onions (chopped): 3 Tbl (minced) |
| white wine: 1/2 cup |
| heavy whipping cream (fluid): 1/2 cup |
| chicken broth: 1/2 cup |
| lemon juice: 1 tsp |
| fresh rosemary: 2 tsp |
| salt (to taste) |
Rosemary-Butter Sauce
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
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.