How to Make Lemon Herb Chicken Sauce

As you can see the recipe does not call for any stirring and uses a larger proportion of lime juice. Using limes as the primary juice source gives the sauce a much fuller taste. The most important step is allowing the sauce to reduce after adding each ingredient and to add them in the correct order. Reducing allows the ingredients to properly bond with other ingredients while intensifying the flavor. I usually add dried dill weed to my lemon herb sauce. However, oregano, basil, and rosemary also work well. The sauce goes well over a boneless skinless chicken breast or grilled halibut. Whipping cream can be found in the dairy isle of your favorite grocery store.

Ingredients

1/3 Cup of whipping cream
1/3 Cup of butter
1/3 Cup of sugar
1/3 Cup of lime juice
1 tablespoon of lemon juice
1/4 teaspoon of your favorite herb

You begin by melting the butter in a medium saucepan. Once the butter has melted, add the whipping cream. Allow the mixture to reduce and then add the lemon and lime juice. Allow the mixture to reduce again before adding the sugar. After you add the sugar, lightly swirl the saucepan around the burn. This will make sure all of the sugar become wet. Next, allow the sauce to reduce one final time and then immediately removed from the burner. If you leave the sauce to cook over the stove, you will burn the sugar and destroy the sweet taste of the sauce. After the sauce has been removed from the burner, lightly sprinkle in 1/4teaspoon of your favorite herb. When you are ready to serve, apply a generous amount of sauce to cover each chicken breast.

Tip
Boil your chicken breasts in a large pot of water until cooked. Remove from watter and place in the broiler. Lightly sprinkle with Season All (seasoned salt), and cook each side until golden brown.