Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/2 cup (120ml) chicken broth, low sodium
  • 3/4 cup (180ml) heavy cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest, finely grated
  • 1/4 cup (25g) parmesan cheese, freshly grated
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat until it begins to foam. Add the minced garlic and sauté for about 60 seconds until fragrant but not brown.
  2. Pour in the chicken broth and increase heat slightly to a simmer. Let the liquid bubble for 3–5 minutes until it has reduced by about half.
  3. Lower the heat to medium-low and whisk in the heavy cream and lemon zest. Stir constantly for 2 minutes as the sauce thickens until it coats the back of a spoon.
  4. Remove the pan from the heat. Stir in the lemon juice, parmesan cheese, salt, and pepper. Fold in the fresh parsley just before serving.