Butter-glaze Sauce

Sunset
Makes about 3/4 cup, enough for 2 to 3 cups cooked pasta (2 servings)

Ingredients

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1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried thyme
1 teaspoon cornstarch
2 tablespoons butter

Preparation

In a 10- to 12-inch frying pan over high heat, boil chicken broth, wine, and thyme until reduced to 3/4 cup. Blend cornstarch with 1 tablespoon water and stir into sauce; stir until boiling. Remove from heat, add butter, and stir until melted.

Created date

May 2004

Nutritional Information

Calories 121
Caloriesfromfat 89 %
Protein 1.2 g
Fat 12 g
Satfat 7.2 g
Carbohydrate 2.1 g
Fiber 0.0 g
Sodium 401 mg
Cholesterol 31 mg