Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a 12-inch skillet. Add the diced shallots and sauté for 2-3 minutes until translucent.
  2. Stir in the minced garlic and cook for 30-60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the chicken broth and whisk vigorously, scraping any browned bits from the bottom of the pan. Increase heat slightly and reduce the broth by half (about 3 minutes).
  4. Pour in the heavy cream and bring to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  5. Turn the heat to low and stir in the grated Parmesan cheese until completely melted and smooth.
  6. Remove the pan from the heat entirely. Fold in the fresh basil chiffonade, lemon juice, salt, and pepper.