You won’t want to let a drop of this creamy lemon sauce go to waste.
Serve with rice pilaf or roasted potatoes to soak it all up.
Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
Transfer the chicken to a plate.
Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits.
Cook until reduced by half, about 5 minutes.
Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes.
If you’re lucky enough to find them, swap in frozen.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
