1. MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
2. Add half-and-half and chicken broth.
3. Bring to a boil, and cook 8 minutes or until reduced by half.
4. WHISK together lemon juice and cornstarch until smooth.
5. Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
6. Remove from heat.
7. DO NOT ADD BASIL UNTIL READY TO SERVE.