Do you ever look in your fridge at dinner time, and wonder what you are going to make with the thawed chicken sitting in there that needs to be cooked asap? Did you have plans to make a more time intensive dinner that night, but your motivation for the day is long gone….ummm, I have done both. I am all about planning a menu each week, but let’s be honest…I can get pretty ambitious when my plans are on paper, when it actually comes down to doing the work, I can’t figure out why I thought it was a good idea. That’s why I love this recipe. It’s a super simple dinner option that comes together fast and easy – much more my style!
It’s also something you can feel good about serving to your family. There is just enough butter, to give it a buttery flavor, but not so much that you feel heavy and full after eating it. The lemon and herbs give the sauce a light and fresh taste that is delightful for adults and mild enough for kids!
I served the sauce over Lemon Thyme Chicken and brown rice, but it would also be yummy served over fish (salmon and mahi mahi are what immediately come to mind) and quinoa, or get creative :).
- 1/2 cup chicken broth
- 2 Tbsp butter
- 2 Tbsp lemon juice
- 2 Tbsp fresh parsley, minced
- 1 Tbsp fresh chives, minced
- 1/2 small onion, diced
- Melt the butter in a sauce pan over medium heat
- Saute the onions until soft and translucent
- Add the chicken broth, lemon juice, and herbs
- Allow to simmer until reduced by half (approx. 10 minutes)
- Drizzle over meat or grain of choice