Patter Fam Sauces

Lemon Cream Sauce
2 T butter
1 T Olive oil
Zest from 1 lemon
1/4 tsp. thyme
1/4 tsp. crushed rosemary
1 1/2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1/2 cup chicken broth
1 tsp. Dijon mustard
1/2 cup heavy cream
Juice of 1 lemon
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste


Melt butter with the olive oil over medium high heat.  Add the lemon zest, thyme, rosemary and garlic and stir.  Add the pepper flakes and chicken broth and let it come to a boil.  Reduce heat to medium and add the mustard, heavy cream, lemon and basil.  Season with salt and pepper to taste.  Let it simmer until thickened about 5 minutes.  Serve over Baked Crispy Chicken.







Written by Joyce Peters — August 08, 2016

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