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Photo: Jim Franco Photo by: Photo: Jim Franco

Herbed Cream Sauce

Real Simple FEBRUARY 2006

  • Yield: Makes 4 servings


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 678
  • Fat: 49g
  • Saturated fat: 15g
  • Cholesterol: 224mg
  • Sodium: 649mg
  • Carbohydrate: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 50g

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Herbed Cream Sauce Recipe