Creamy Lemon Basil Sauce with Chicken and Veggie Stir-fry


This dish is mostly about the sauce.  It’s easy to stir-fry some chicken and veggies, but the yummy flavors of lemon and basil made a welcome change from our usual Asian flavors stir-fries.  Think  hollandaise, and a continental version of stir-fry and you’ll get the idea.  We served the stir-fry on  a bed of fragrant rice, then spooned sauce over the whole thing.  Two thumbs up from the guys 🙂

Lemon Basil Sauce

1/2 cup butter

2 tsp minced garlic

2 tsp lemon juice

1 tbsp white wine

1/8 tsp salt

freshly ground pepper to taste

1/3 cup heavy cream

8 basil leaves, sliced, plus extra leaves for garnish

Melt butter in small pot over low heat.  Add garlic and saute for about 30 seconds.  Don’t let the garlic brown.  Add the lemon juice and wine and cook another minute or two.   Add salt, pepper and cream.  Simmer very gently over low heat, for about 15 minutes, until thickened and smooth, stirring frequently and at the end, constantly.  Serve immediately.


Fettuccine Alfredo


Fettuccine Alfredo

1 pkg fresh fettuccine (350-450g)

1 1/3 cups cream (18%)

1/4 cup butter

1 1/2 cups freshly grated Parmesan  Reggiano cheese (Gruyere is also suitable)

3-4 cloves garlic, minced

freshly ground pepper to taste

1 tbsp finely chopped parsley for garnish

In a large saute pan over low heat, melt butter.  Add minced garlic as butter is melting.  Do not brown.  When butter is completely melted, stir in cream, and continuing over low heat, let the butter and cream gently simmer together about 5-7 minutes.  Add grated cheese, stirring to melt and grind in pepper .  Reduce heat to warm.  While butter and cream are simmering, cook fettuccine according to package directions.  When noodles are cooked, drain and add into sauce.  Sprinkle with parsley to garnish.  Serve immediately.


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