Chicken Cream Lemon

Name: Chicken Cream Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 1½ Tbsp (20 g) Butter; about 3 Tbsp (20 g) Flour; 1 cup + 2 tsp chicken stock (250 ml) Chicken Stock; 5 tsp cream (25 ml) Cream; 22 ml lemon juice Lemon Juice; 2 g Lemon Zest; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

GREAT ON · BOUCHEE A LA REINE; SWEETBREADS; POACHED CHICKEN; MUSHROOMS

Great on Bouchee a la reine; sweetbreads; poached chicken; mushrooms.

A rich finish for pasta and roasted vegetables.

On the jar

CRME

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Chicken Stock 250 mlCream 25 mlLemon Juice 22 ml

Ingredients

Butter1½ Tbsp (20 g)
Flourabout 3 Tbsp (20 g)
Chicken Stock1 cup + 2 tsp chicken stock (250 ml)
Cream5 tsp cream (25 ml)
Lemon Juice22 ml lemon juice
Lemon Zest2 g
Saltabout ¼ tsp (2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Chicken Cream Lemon wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Crème de Volaille au Citron.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Crème de Volaille au Citron”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar