Cilantro Cream Sauce

I served this on Memorial Day, and my husband declared "You outdid yourself tonight."  It's nice to hear praise like that and even nicer to hear it for a meal that was so simple to prepare, it was ridiculous.  This sauce only has four ingredients, is incredibly simple and very versatile.  You could switch out the herbs to basil, oregano, tarragon, dill....  (I've made this with basil before as well).  The important thing is to make this with fresh herbs, not dried.

While a fourth of a cup of cilantro was perfect with the salmon pictured here, I did discover with the leftovers that it was a bit too strong for my taste over plain pasta.  You may need to experiment a bit to find the right amount of herbs depending on what you're serving this with.

Cilantro Cream Sauce

1/2 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh cilantro, minced

Pour chicken broth into small sauce pan or skillet.  Bring to a boil over medium heat.  Pour in cream and bring to a boil.  Cook for 5 minutes until thickened, stirring constantly.  Add freshly grated Parmesan cheese, stir until melted.  Add cilantro and stir until combined.

Serve over chicken, fish, or pasta.