Ingredients:

¼ cup reduced-sodium chicken broth
1 tablespoon chopped fresh basil
1 tablespoon white wine vinegar
2 teaspoons extra-virgin olive oil
½ teaspoon grated lemon zest
½ teaspoon salt
1 small garlic clove, minced
¼ teaspoon sugar
¼ teaspoon dried oregano, crumbled
1/8 teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid. Cover and shake well. Use or refrigerate up to 1 week.