Updated Thursday, May 23rd, 2002
Yield: 4 servings
In a small saucepan, bring the cream to a boil and cook to reduce the volume somewhat. Add the lemon juice.
Transfer the chicken to a serving dish. Add the hot cream to the pan juices and stir briefly over a hot burner. When well blended, pour over the chicken and serve.
Comments maybe edited for length and clarity.