Rosemary-Butter Sauce


1/4 cup butter
3 tablespoons minced shallot
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon lemon juice
2 teaspoons chopped fresh rosemary
salt to taste


Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.