2 teaspoons olive oil
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
* Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sautÃ(C) 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.
No comments:
Post a Comment