I love creamy sauces and this is one of my favorites.

You can make it ahead then just heat it up and pour over rice or pasta.

1/4 cup canola oil

1 1/2 to 2 pounds chicken breast

4 cloves of sliced garlic

salt and pepper

Flour for dusting

3 tablespoons butter

2 1/2 cups chicken broth

1 cup heavy cream

1/4 cup lemon juice or more if you like

Zest of half a lemon

Season the chicken with salt and pepper

Sprinkle with flour lightly

Pour thé oil into a large non stick pan

Add the garlic and chicken

Brown the chicken till it is cooked threw.

Take the chicken out of the pan and keep on the side.

Add the butter to the same pan

Scrape up the chicken that maybe stuck to the pan

Keep the garlic in the pan.

Add the chicken broth, cream, lemon juice and zest

Let the sauce come to a boil them simmer for about ten minutes.

Taste to see if you have enough lemon flavor.

Keep on a very low heat.

I cut my chicken into smaller pieces but you can leave it whole.

Put chicken into the sauce.

Now this is the time to adjust the salt because you are putting salted chicken into the sauce.

My sauce didn’t need any salt because I did add 1/2 cup parmesan cheese.

I put everything into a food storage container and will have it for tomorrow night with homemade linguine.

This is enough sauce and chicken for 1 to 1 1/2 pounds of pasta.

Feeds three to four.

Serve with more grated cheese and crushed red pepper flakes.

Lemon wedges on the side.

So good.

I decided to make a bowl and it was a great meal.

Start with whipped cauliflower on the bottom, about one cup.

1/4 of a bag of frozen cooked mixed vegetables, about a cup.

Top with the chicken and lemon sauce.

Put as much sauce as you like but I used about 8 tablespoons and that was plenty.

Heat everything in the microwave.

I like my hot food very hot.

Delish.

Published by cmangoff

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