Herbed Cream Sauce

Real Simple
Herbed Cream SauceRecipe
Photo: Jim Franco
Makes 4 servings


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1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 cup chopped fresh herbs (such as flat-leaf parsley, chives, and basil)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, salt, and pepper. Spoon the sauce over the carved chicken.

Created date

December 2005

Nutritional Information

Calories 678
Fat 49 g
Satfat 15 g
Cholesterol 224 mg
Sodium 649 mg
Carbohydrate 1 g
Fiber 0 g
Sugars 0 g
Protein 50 g