Melt butter over medium heat. Stir in flour until blended and cook for a few minutes. Add chicken stock and cook stirring constantly until mixture comes to a boil. Stir in cream and bring to a boil again stirring constantly and cook for 5 minutes. Take off heat and stir in lemon juice and dill weed.
Season with salt and pepper.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 424 (72%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 120mg||37 %|
|Sodium 1888.9mg||65 %|
|Potassium 537.3mg||14 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.2g|
|Protein 14.2g||20 %|
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Calories per serving: 586
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