Lemon Chicken

1. 1

   Brown chicken breasts until completely cooked.

2. 2

   Set aside (in warm oven).

3. 3

   Heat lemon juice on medium-high heat until slightly brown.

4. 4

   Add heavy cream.

5. 5

   Bring to rolling boil, stirring constantly.

6. 6

   Reduce heat to medium and slowly add butter and 4 tablespoons sugar (still stirring constantly).

7. 7

   When sauce begins to slightly thicken, add roux and continue stirring until reduced by 1/4 to 1/2.

8. 8

   Remove from heat and serve over chicken immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.