chicken lemon sauce

Ingredients:

¼ cup butter

½ onion, finely chopped

1 stalk celery, finely chopped

1 medium carrot, peeled and finely chopped

¼ cup flour

4 cups chicken broth

1 sprig parsley, tied with a string

¼ cup heavy cream

2-4 T fresh lemon juice

Directions:

Melt the butter in large saucepan over medium heat. Add the chopped onion, celery and carrots, cover and cook stirring frequently until soft, about 10 minutes.

Add the flour and cook stirring constantly with a wooden spoon for 2 minutes.

Slowly pour in the chicken broth whisking constantly. Bring to a boil, reduce to a simmer. Add the sprig of parsley. Simmer for 15 minutes, stirring frequently.

Discard the parsley. Return the pan to medium heat, add the heavy cream and simmer for about five minutes.

Whisk in two tablespoons of fresh lemon juice. Season with salt and pepper. Add more lemon juice if desired.

The sauce can be two days ahead of time. Cool completely, cover and refrigerate. Re-warm gently over medium-low heat.

Makes 4 cups