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PdfMelt butter in a medium saucepan over medium heat and add the garlic. Saute for 30 seconds; then whisk in the flour forming a roux.
Gradually add the chicken broth, whisking as you are pouring so as not to form lumps.
Next, add the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.