Step 1

In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.

Step 2

Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***

Step 3

After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.