Lemon Cream Sauce

Ingredients

4 oz. heavy cream
4 oz. prepared RC Lemon & Garlic Sauce
1 tsp. grated lemon zest
1 Tbsp. olive oil
1 Tbsp. Chopped Shallots in Oil
2 Tbsp. flour
1 tsp. chopped parsley
2 boneless, skinless chicken breasts*
ground black pepper, to taste
1 Tbsp. whole butter
½ tsp. Chicken Base of your choice

Instructions

(yields 2 portions)

Dredge the chicken in the flour. Heat oil and sauté the Chopped Shallots in Oil. Add the chicken and sauté on both sides. Once chicken is nearly done on the second side, add the heavy cream and reduce by approximately one third. Add the prepared Lemon and Garlic Sauce Mix, lemon zest and Chicken Bases. Shake the pan to remove the fond. Allow to simmer for 2-3 minutes. Finish by adding the parsley and butter, shaking the pan until well incorporated. Season with pepper and serve immediately.