Creamy Lemon Basil Sauce with Chicken and Veggie Stir-fry

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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.

Lemon Raisin Tarts

Mostly we like butter tarts, but these little lemon babies are sweet and tart, no pun intended, perfect for afters when dinner was ample and rich, say like after Christmas Day dinner with all the trimmings.  I made them this time in the bigger shells, but I really prefer using the tiny shells.  If you use ready-made frozen shells, you can have tons of tarts in no time at all!

Lemon Raisin Tarts

Tart shells – about 18 if using 2 1/2″ shells OR  about 30 if using the teeny tiny 1″ shells

Raisins – place 3-5 raisins in each tart shell

1/4 cup butter, softened

1 cup granulated sugar

2 eggs

1 lemon, grated rind and juice

1/4 cup light cream (half and half)

Cream butter, gradually add sugar then eggs, lemon juice and grated rind, and cream.  Mix until smooth.  Divide mixture into tart shells, covering the raisins (for the larger shells, I use 1/8 cup for each tart).  Bake at 375 F for about 12 minutes or just until set and pastry is golden.

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