John and his mother serve this wonderful sauce over roasted chicken breasts to make a delicious lemon chicken.

Ingredients

　　2 egg yolks

　　4 tablespoons cream

　　2 large tablespoons butter

　　Juice of 1/2 lemon

　　Pinch of salt

　　Pinch of sugar

　　Chicken broth (optional)

　　Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Mrs. Berendt suggests thinning this out with a little chicken broth, if needed.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.