Rosemary Cream Sauce
Turn chicken into a gourmet meal with this quick, easy and delicious rosemary cream sauce.
Servings: 2
Calories (Estimated): 189kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- small pan
- 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 table salt
Instructions:
- Melt the butter in a pan.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 table salt
- Stirring continuously, bring the sauce to a brief simmer, then turn the heat off and serve.
Recipe notes:
*You can substitute ½ teaspoon dried rosemary.
Storage: Transfer any leftover sauce into an airtight container and store in the fridge for up to 2 days. Reheat over gentle heat, stirring continuously.
