Recipe by jpknight22
This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!
Top Review by CabinKat
This sauce was very tasty, my BH loved it. I personally feel it would have been better a little less lemony and a tad thicker. I will be trying this on fish, my preference over chicken. Thanks for posting!
- 2 tablespoons salted butter
- 8 fluid ounces heavy whipping cream
- 1 lemon, juice of
- 1 chicken bouillon cube
- 4 -6 fresh basil leaves, finely chopped
- 1 garlic clove, pressed
Directions See How It's Made
- For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
- In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.