recipe for butter lemon sauce

[kpollard_2000]

How can I make a large quantity of butter lemon sauce. I want it to taste as rich as using the drippings from the pan. But I need it for 400 chicken breast. Do I stick with the same idea and just keep using the drippings or is there a better recipe I can make quicker. Thanks

Here's one we like. We make a basic beurre blanc and add any number of flavorings, so here's one with lemon. It can be scaled up directly.
4 med shallots peeled and finely chopped
4 tablespoons heavy cream
1 pound butter
salt and pepper to taste
juice of one lemon
Infuse some lemon zest in the lemon juice. In a heavy saucepan, combine the shallots with juice. (White wine may be added for flavor). Simmer and reduce by 90 percent. Add the heavy cream. Watch the inside of the pan for browning, and keep it wiped off. Cut the butter into 1 inch cubes and add them to the infusion. Whisk the sauce over high heat until completely incorporated. Strain if you like, but I like the pieces of shallot and zest. Hold the sauce over a water bath to keep it nice, and it will hold for a couple of hours.

We also make this using pesto. Yum-Yum.