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Rosemary Cream Sauce
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Rosemary Cream Sauce

Turn chicken into a gourmet meal with this quick, easy and delicious rosemary cream sauce.

Cook Time
5 mins
Total Time
5 mins
Servings: 2
Calories: 189 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 tablespoon butter unsalted
  • ¼ cup onion finely diced, white or yellow, about 1/3 small onion
  • ½ cup Extra Dry Vermouth
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons rosemary finely chopped, fresh
  • ¼ cup heavy cream
  • scant ¼ teaspoon salt

Instructions

    Cup of Yum
  1. Melt the butter in a saucepan.
  2. Saute the onion until translucent (about 1 minute).
  3. Add vermouth and cook until reduced by about half (about 2 minutes).
  4. Stir in tomato paste and rosemary, then cream and salt.
  5. Stirring continuously, bring the sauce to a brief simmer, then turn the heat off and serve.

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.