Tomato-Rosemary Pan Sauce

1/4 cup low-sodium canned chicken broth
1/4 cup dry vermouth or dry white wine
4 canned tomatoes, chopped
1/2 teaspoon minced fresh rosemary
1 tablespoon butter

Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

05/02/2018

recipepes.com Tomato-Rosemary Pan Sauce, recipe PT15M PT1H 5 455 calories

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Tomato-Rosemary Pan Sauce

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Directions