Turn your grilled or roasted chicken breast into a gourmet dinner with this easy and delicious rosemary cream sauce for chicken. Extra dry vermouth adds an extra layer of flavor to this rich and luscious sauce that you can make with fresh or dried rosemary.
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Recipe ingredients and notes:
- Be sure to use extra dry vermouth for this recipe. No other kind will work.
- You will need 1 tablespoon tomato paste for this recipe. If you had to open a can, check out this post for more ideas as to what to do with tomato paste.
- Fresh rosemary is often sold in small plastic packages (called clamshells), with a net weight of about 0.66 ounces. One such rosemary clamshell contains about 10 six-inch sprigs of fresh rosemary. For the recipe here you need about 1 and ½ six-inch sprigs. You can use the remaining sprigs from the package to make this lemon goat cheese cheesecake for dessert!
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Melt butter in a saucepan.
Step 2. Saute diced onion until translucent.
Step 3. Add extra dry vermouth and cook until reduced by half.
Step 4. Stir in tomato paste, rosemary, heavy cream and salt.
How to use it:
This sauce is delicious with grilled or roasted chicken and rice. If you want to add a vegetable, I recommend steamed peas.
How to store leftovers:
Transfer any leftover rosemary sauce into an airtight container and store in the fridge for up to 2 days. Reheat the sauce over gentle heat, stirring continuously.
More easy gourmet cream sauces:
- 5-Minute Oregano Sauce5 Minutes
- Spicy Smoked Paprika Sauce for Chicken12 Minutes
- White Wine Tarragon Cream Sauce with Egg Yolk17 Minutes
- Creamy Chipotle Sauce for Chicken9 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Rosemary Cream Sauce for Chicken
Equipment:
- measuring cups and spoons
- knife and cutting board
- saucepan
- wooden spoon
Ingredients:
- 1 tablespoon unsalted butter
- ¼ cup finely diced white or yellow onion (about ⅓ small onion)
- ½ cup extra dry vermouth*
- 1 tablespoon tomato paste
- 1 ½ teaspoons finely chopped fresh rosemary** (you need about 1 ½ six-inch sprigs of rosemary or an equivalent amount for that)
- ¼ cup heavy cream
- scant ¼ teaspoon salt
Instructions:
- Melt the butter in a saucepan.
- Saute the onion until translucent (~ 1 minute).
- Add vermouth and cook until reduced by about half (~2 minutes).
- Stir in tomato paste and rosemary, then cream and salt.
- Stirring continuously, bring the sauce to a brief simmer, then turn the heat off and serve.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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