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.