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Lemon-Almond Sauce

Serves: 8
Total Calories: 73

Ingredients

1 tablespoon butter or margarine
1/4 cup sliced almonds
1 tablespoon cornstarch
1 cup chicken bouillon
1 1/2 teaspoons lemon juice
2 tablespoons chopped parsley

Directions:

Melt butter in skillet. Add almonds sauté about 5 minutes stirring constantly until lightly browned. Mix cornstarch and chicken bouillon stir into almonds. Bring to a boil over medium heat stirring constantly and boil 1 minute. Remove from heat add lemon juice and parsley. Recipe may be doubled.

Nutritional Facts:

Serves: 8
Total Calories: 73
Calories from Fat: 51

This Lemon-Almond Sauce recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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