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Butter-glaze Sauce

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

Ingredients

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

Nutrition 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

How to Make It

  1. 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.