Lemon Cream Sauce
Jane Doe Cooks....
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This site and photos copyrighted by Jane D. 2012
Meet the cast of Lemon Cream Sauce:

3 Tbs. Lemon Juice
2 Tbs. Lemon zest
1/4 C. low sodium Chicken broth
1 C. heavy cream
pinch of salt
Optional: Pepper (I prefer the cream sauce to not have the little black pepper dots in it. You could try some lemon pepper)

In a saucepan mix together the chicken broth, cream, lemon juice and salt. Heat to just under boiling over med. heat.  Don't scald it.
Turn the heat down to medium low or low, depending on your stove.
You can use it for many different recipes once the basic lemon sauce is done. Add things to it like fresh herbs, top it with some lemon zest when serving, or add veggies like zucchini to it while it's cooking as in my Linguini with Parmesan Chicken Meatballs & Zucchini Lemon Cream Sauce recipe.

Some Basics
This is a very tasty and versatile sauce. Made with low sodium chicken broth lemons, and heavy cream. Once it's made it can be used on many different dishes and you can add lots of things to it to fit your meal plan. I've used it over fish, pasta, and Chicken. I'm sure you can find creative ways to use it in your meals.