Turn grilled or roasted chicken breast into a gourmet dinner with this easy rosemary cream sauce. Extra dry vermouth adds an extra layer of flavor to this rich and luscious sauce.
Recipe ingredients and notes:
- Be sure to use extra dry vermouth for this recipe. Even just dry vermouth will not be dry enough.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Melt butter in a saucepan.
- Saute diced onion until translucent.
- Add extra dry vermouth and cook until reduced by half.
- 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:
- Oregano Sauce5 Minutes
- Paprika Sauce12 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
- Chipotle Sauce Recipe for Chicken9 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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Rosemary Cream Sauce
Turn chicken into a gourmet meal with this quick, easy and delicious rosemary cream sauce.
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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**
- ¼ cup heavy cream
- scant ¼ teaspoon salt
Instructions:
- Melt the butter in a saucepan.1 tablespoon unsalted butter
- Saute the onion until translucent (about 1 minute).¼ cup finely diced white or yellow onion (about ⅓ small onion)
- Add vermouth and cook until reduced by about half (about 2 minutes).½ cup extra dry vermouth*
- Stir in tomato paste and rosemary, then cream and salt.1 tablespoon tomato paste, 1 ½ teaspoons finely chopped fresh rosemary**, ¼ cup heavy cream, scant ¼ teaspoon salt
- Stirring continuously, bring the sauce to a brief simmer, then turn the heat off and serve.
Notes:
*You have to use extra dry here, anything sweet will not work.
**You can substitute ½ teaspoon dried rosemary.
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