Rosemary-Butter Sauce

Ingredients

• 1/4 cup butter
• tablespoon sminced shallot
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• teaspoon lemon juice
• teaspoon schopped fresh rosemary
• salt to taste

Instructions

1. Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
2. 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.