Lemon Chicken - cooking recipe

Ingredients

1/4 c. lemon juice
4 to 6 oz. heavy cream
1 (4 oz.) stick butter, melted
4 to 6 Tbsp. sugar
6 medium size chicken breasts (boneless, skinless)
roux made from 2 Tbsp. butter, mixed with 1 tsp. flour

Preparation

Brown chicken breasts until completely cooked.
Set aside (in warm oven).
Heat lemon juice on medium-high heat until slightly brown.
Add heavy cream.
Bring to rolling boil, stirring constantly.
Reduce heat to medium and slowly add butter and 4 tablespoons sugar (still stirring constantly).
When sauce begins to slightly thicken, add roux and continue stirring until reduced by 1/4 to 1/2.
Remove from heat and serve over chicken immediately.