A light rosemarybutter sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce Also goes nicely over garlic mashed potatoes
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent
about 3 minutes.
Pour in wine
cream
chicken broth
and lemon juice. Simmer until the liquid has reduced by half
about 10 minutes. Stir in rosemary and season to taste with salt.