Butter-glaze Sauce

Ingredients

• 2 tablespoons butter 
• 1 teaspoon cornstarch 
• 0.5 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 1 cup chicken broth reduced-sodium

Equipment

• frying pan

Directions

1. In a 10- to 12-inch frying pan over high heat, boil chicken broth, wine, and thyme until reduced to 3/4 cup. Blend cornstarch with 1 tablespoon water and stir into sauce; stir until boiling.
2. Remove from heat, add butter, and stir until melted.