Wednesday, January 13, 2010

Rosemary Cream Sauce


1 cup heavy whipping cream
2 tsp. dried rosemary
2 tbsp. Dijon mustard
1/4 cup freshly grated Parmesan cheese


In a small saucepan, combine cream and rosemary. Bring to a boil over medium-high heat. Reduce heat, and simmer until cream is reduced to 1/2 cup. Stir in mustard and salt. Serve over chicken.

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