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Sunday, June 18, 2006 Secret Lemon Sauce for Chicken (or fish) Saute two cloves crushed garlic in two TBS butter until soft. Add 1.5 cups H2O with two/three cubes chicken bullion. (if you need to cut sodium, use canned low/so chicken stock) Stir in half cup fresh lemon juice and four packets SPLENDA*. Bring to boil. In small cup whisk 1 TBS cornstarch to quarter cup cold water. Stir slowly into sauce to thicken as you like. Can add capers for Picatta Sauce. *or sugar posted by SAJ | 7:19 PM | (0) comments | |
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