Lemon Garlic White Sauce

1 TBSP Olive Oil
2 cloves garlic, minced
1/2 pint cream (heavy or whipping)
Salt and Pepper to taste
1 TBSP lemon juice

Heat in sauce pan, over medium high, olive oil. Add garlic and stir until tender, it doesn’t take long (or light, light brown. You don’t want to burn the garlic or else the whole dish will taste like burnt garlic). Reduce heat to medium low. Add cream and salt and pepper. Make your Roux*. Whisk in. You may need to adjust amount of Roux: less for thinner sauce, more for thicker sauce. Add lemon juice. Serve over ORZO (any pasta noodle will do) and top with Baked Chicken.

ROUX*: is a thickening agent. It is made from equal portion/ration of Flour and Butter. For example:
1 TBSP melted butter. Stir in 1 TBSP flour until well blended.

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