WHITE WINE ROSEMARY PAN SAUCE

Rosemary and White Wine Pan Sauce is the perfect way to dress up your weeknight chicken dinners! It takes just a few minutes to make this fabulous sauce that’s silky and redolent of fresh chopped rosemary.

HOW TO MAKE THE PERFECT PAN SAUCE – Have you mastered the “pan sauce” yet?

If you haven’t yet read the article on how to make perfect pan sauces, I highly suggest you do before starting this recipe!

The master post shares with you all the tips and techniques that you’ll need to master a fabulous pan sauce. They add so much flavor to any kind of meat you’re serving, and are a fast way to dress up a plain meal.

I’ve put together a great combination of sauces that you should really tuck away in your culinary arsenal. They elevate any weeknight meal to the next level of yum!

Here’s the other 3 pan sauce recipes I shared in that post:

Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!

HOW TO MAKE THE PERFECT PAN SAUCE

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White Wine Rosemary Pan Sauce

Name: White Wine Rosemary Pan Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: American
Ingredients: 1 tsp. extra-virgin olive oil; 3 Tbsp. shallots, chopped; 1 Tbsp. capers, drained; 2 tsp. fresh rosemary, finely minced; 2 tsp. whole grain mustard; 1/2 cup white wine; 1/3 cup chicken or vegetable broth; 2 Tbsp. cold unsalted butter; Kosher salt and fresh ground pepper to taste

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

White Wine Rosemary Pan Sauce is the perfect way to dress up your weeknight chicken dinners! It takes just a few minutes to make this fabulous sauce that's silky and redolent of fresh chopped rosemary.

Ingredients

1 tsp. extra-virgin olive oil
3 Tbsp. shallots, chopped
1 Tbsp. capers, drained
2 tsp. fresh rosemary, finely minced
2 tsp. whole grain mustard
1/2 cup white wine
1/3 cup chicken or vegetable broth
2 Tbsp. cold unsalted butter
Kosher salt and fresh ground pepper to taste

Instructions

1. Reusing the same pan you cooked your meat in (do not clean out), add 1 tsp. oil and place over medium heat. Add the shallots and saute, stirring often, for 3-4 minutes, or until softened.

2. To the pan, add the capers, rosemary and mustard, stirring to combine. Cook and continue stirring for 1 minute.

3. Pour white wine into pan, stir and cook until mixture is reduced to 2 tablespoons. Add broth and simmer until slightly thickened, about 3 minutes.

4. Remove from heat, whisk in 2 Tbsp. cold butter until fully melted. Adjust seasonings and serve immediately.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 244Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 51mgSodium 803mgCarbohydrates 7gFiber 1gSugar 2gProtein 7g