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Simple Lemon Sauce For Chicken

Meat always tastes better when it’s covered in a flavorful sauce. Great sauces add versatility to some of the most classic meals, turning them into excellent entrees. Being able to make a great sauce will set you apart from all of the other cooks in the family. So why not find one that’s easy and make it your specialty. Believe it or not this can be very simple.

There are various recipes for lemon sauce floating all over the place. Some are harder than others. And some actually call for tons of ingredients. There’s no reason that making lemon sauce has to be so complicated. This recipe is easy to make and requires the bare minimum of ingredients.

In this recipe, fresh lemon juice and zest are used to give just the right amount of zing to the dish. Combined with cornstarch for perfect consistency, this simple lemon sauce is perfect for chicken or pork.  Made with just the right amount of sugar, the sweetness and the tanginess of the lemon are perfectly balanced. This sauce cannot be mistaken for a glaze!

To make the best sauce, be sure that the cornstarch is fully dissolved in the chicken broth before bringing it to a boil. This will ensure that the sauce is smooth and creamy. This recipe calls for no salt but you can lower the sodium intake even more by using low sodium chicken broth. You may even want to make your own broth using chicken bouillon and hot water.

Using fresh ingredients makes all the difference in the flavors that you get out of your kitchen creations. Although lemon juice is optional, optimize the flavor of this sauce by using fresh lemon. To get more juice from the lemon, press firmly on the lemon while rolling it over a flat surface.

Simple Lemon Sauce For Chicken Ingredients:

• 2 cups chicken broth
• ½ cup fresh lemon juice
• ¾ cup sugar
• Zest of 1 lemon
• ¼ cup cornstarch
• ¼ cup cold water

 

Preparation:

Bring the chicken broth to a boil in a saucepan.  If you are using hot water and bouillon cubes or powder, dissolve 2 tablespoons of the chicken flavored cubes in 2 cups of boiled water. When the broth comes to a boil, add the lemon juice, sugar and lemon zest.

Allow the ingredients to come to a boil again.
Put the cornstarch into the cold water and use a fork to mix the two together well. Doing this prior to adding the cornstarch to the water will ensure that the cornstarch is fully dissolved and will prevent lumps from forming in the sauce.

Stir the cornstarch mixture into the saucepan with lemon sauce mixture. Use a wooden spoon to ensure that any ingredients that have adhered to the bottom of the pan are lifted and blended well with the rest of the sauce.
Allow the mixture to cook until it’s thickened to the consistency of your liking and season to taste.
Take care to let the sauce cool for about 5 minutes before serving.
(Serves 8)

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