Rosemary-Butter Sauce

¼ cup butter

3 tablespoons minced shallot

½ cup dry white wine

½ cup heavy cream

½ cup chicken broth

1 teaspoon lemon juice

2 teaspoons chopped fresh rosemary

salt to taste

Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.