Ingredients
Scale
- 1 cup heavy cream, cold
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- salt, to taste
- freshly cracked black pepper, to taste
- fresh parsley, chopped
Instructions
- Gather all your ingredients: 1 cup of heavy cream, 1 tablespoon of fresh lemon juice, 1 teaspoon of lemon zest, and 1 cup of chicken broth. Chop 2 cloves of garlic finely and have your salt, pepper, and parsley ready.
- In a medium saucepan over medium heat, add a splash of olive oil. Once heated, add the minced garlic and sauté until fragrant but not browned—around 30 seconds.
- Pour in the cup of chicken broth gently into the saucepan with sautéed garlic. Bring this mixture to a simmer over medium heat and let it bubble for about 5 minutes as it reduces slightly.
- Slowly pour in your measured cup of heavy cream while stirring continuously. Keep stirring gently until fully blended and let it simmer on low heat for another 5-7 minutes until slightly thickened.
- Remove the saucepan from heat before stirring in your fresh lemon juice and zest. Season generously with salt and freshly cracked pepper to taste.
- Sprinkle chopped fresh parsley on top before serving. Drizzle the sauce over grilled chicken or pasta just before serving.
Notes
Store leftover lemon cream sauce in an airtight container for up to three days.
Reheat gently over low heat, stirring frequently to maintain creaminess.
Serve over grilled chicken or pasta for a delightful flavor boost.
Use fresh lemon juice for vibrant taste and avoid bottled alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg