Prep 5 mins
Cook 5 mins
This sauce is very tasty, but not for those who don't like a strong dill taste. It goes great with chicken, and I typically serve it will grilled chicken breasts or pan-fried chicken. To make it low-fat/low-cal, substitute Light margarine for the butter and fat-free chicken broth for the regular chicken broth. Fresh lemon juice tastes best, of course, but concentrate won't hurt either. Also, you could probably sub vegetable broth for the chicken broth, though I haven't tried it. I'm sure it would be fine. This sauce is also great warmed up later.
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon salt
- 2 cups chicken broth
- 1⁄4 teaspoon lemon rind
- 1 tablespoon lemon juice
- 1 teaspoon parsley
- pepper, to taste
- In a saucepan, melt the butter over a medium heat.
- Once melted, add the flour, dill weed, thyme, and salt.
- Whisk ingredients together until well-mixed.
- Add chicken broth, and bring to a boil over medium to medium-high heat.
- Boil for a minute or two, then add the lemon rind, lemon juice, parsley, and pepper (if desired).
- Turn down the heat to about a medium heat, and allow the sauce to thicken slightly.
- Serve hot on chicken, roasted potatoes, or veggies - or whatever else you'd like.