Brandys Lemon Cream Sauce Recipes

EASY LEMON CREAM SAUCE (MULTI PURPOSE)

Steps:

• In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
• Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
• After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

CHICKEN WITH LEMON BRANDY SAUCE

Steps:

• In a shallow bowl, combine flour, salt and pepper. Dredge chicken breasts in flour mixture and shake off excess.
• In a large frying pan, heat butter and oil over medium heat.
• Add chicken and cook, turning, until opaque throughout, about 6 minutes.
• Remove and set aside. Add shallots to the pan and cook until just soft, about 2 minutes.
• Return chicken to pan along with any juices that have collected.
• Increase heat to medium high; add lemon juice and brandy. Ignite carefully with a match.
• After flames subside, transfer chicken and sauce to a serving platter. Sprinkle with chopped parsley and serve.

BRANDY'S LEMON CREAM SAUCE

Steps:

• 1. Start by heating your pan up on medium. Add wine and bring it to a boil. Add heavy cream and return to a boil. SLOWLY add butter in chunks while whisking. Reduce the sauce by 1/3 or so. Add lemon juice. Turn off heat and whisk and let rest for 5-10 minutes.
• 2. ADD FRESH CHOPPED BASIL FOR A TWIST! YOU CAN POUR THIS SAUCE ON ENDLESS THINGS, VEGETABLES SUCH AS ASPARAGUS, CHICKEN BREASTS, AND ESPECIALLY PASTAS!

LEMON GARLIC CREAM SAUCE

Steps:

• In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
• Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
• Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
• Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Serve immediately.

CHICKEN IN BRANDY CREAM SAUCE

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

NANA'S LEMON BRANDY QUENCHER

Steps:

• Fill a tall glass with ice.
• Add brandy (1 to 2 shots, depending on how happy you are).
• Add creaming soda and lemonade. Stir. Taste. Top up with additional cream soda or cold water if it's too strong.