1/2 cup chicken broth
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons green onion with some of green tops, chopped
1/2 cup (1 stick) cold butter, cut into 8 pieces
3/4 teaspoon Herbes de Provence*
2 tablespoons fresh basil, chopped or 1/2 teaspoon dried basil
2 tablespoons sun-dried tomatoes, packed in oil, drained, finely chopped
1 tablespoon black olives, chopped (optional)

Place broth, lemon juice, garlic, onions and herbes de Provence in small saucepan. Heat to boiling. Boil until reduced by half (to about 1/3 cup); 2 to 3 minutes. Reduce heat to simmer. Stir in butter, one piece at a time and stir until melted before adding another piece. Stir in basil, tomatoes and olives.

This is great served over steamed vegetables such as broccoli, asparagus or boiled new potatoes. Also great served over grilled or broiled fish and boneless chicken breasts.

*Note: Herbes de Provence are a mixture of dried herbs and are available bottled in the spice section of the supermarket or specialty food shops. If not available, substitute 1/4 teaspoon each of dried marjoram, rosemary and thyme.

Yield: Makes 1-1/3 cups sauce
Serving Size: 2 tablespoons

Nutritional Information Per Serving
Calories: 150
Total Fat: 16 g
Total Carbohydrate: 2 g
Protein: 1 g