Tomato-Rosemary Pan Sauce
USA WEEKEND columnist Pam Anderson
Ingredientsservings 70 cals
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 70 calories; 3.1 g fat; 6.6 g carbohydrates; 1.1 g protein; 8 mg cholesterol; 188 mg sodium. Full nutrition
ReviewsRead all reviews 6
Nice! I actually bought vermouth for this after I read how it could be used in other recipes calling for white wine. This sauce is good. I l added a little more rosemary because we both really l...
I have made this sauce a number of times. I frequently use it on pork chops and serve over rice or buttered noodles. I also have put it over chicken and served with rice. Steak is actually my...
We loved this recipe. I used frozen chicken breast strips and cooked them on the stove in the sauce and it was wonderful! So easy and hassle free, I will definitely be making this again
Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would overpower the taste, but it actually seemed to enhance the other flavors! very tasy. Thanks for sh...
This was a lot better than I thought it was going to be! I sautéed a dab of minced garlic in olive oil, then used Chardonnay and chicken broth with a can of roasted diced tomatoes as directed wi...