Ladle hot lemon butter sauce over chicken or your favorite dish.


  1. Melt butter over medium-high heat. When foamy, add shallots and garlic. Cook and stir until soft, about 2 minutes.
  2. flour and stir constantly with a wooden spoon for about 2 minutes for a light blonde roux.
  3. Add the chicken stock, stir to mix well and bring to a boil. Cook, stirring occasionally, until mixture thickens (about 3 minutes).
  4. Reduce heat to medium low and add wine, lemon juice and cream. Mix well. Add salt and pepper to taste.


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