Yield
6 tablespoons (serving size: 1 1/2 tablespoons)
Photo: Lee Harrelson; Styling: Jan Gautro

How to Make It

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. Stir in chicken broth, white wine, and white wine vinegar; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and fresh chives.

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