Recipe: Light Lemon Sauce (and attempt at recreating Outback Steakhouse Heart of Gold Chicken)

I've also been looking for this recipe after ordering it the other night and nearly dying from the pure bliss of the flavour of the chicken.

In attempting to recreate the dish, I've been looking online for a suitable lemon sauce to cook the chicken in (and/or garnish with) and this recipe looks close:

LIGHT LEMON SAUCE WITH HERBS

"Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift."

1/3 cup reduced-fat mayonnaise
1/3 cup reduced-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh chervil*
Freshly ground pepper to taste

Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes.

Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.

*If you don't have fresh chervil, use more fresh parsley instead.

Yield: 12 servings
Source: Eating Well

I bought five pounds of chicken and I'm going to cook it in one pound increments to see which comes closest.

My attempts will be:

Marinate in peppercorn and garlic marinade from McCormick Grill Mates prepackaged seasoning.

Marinate in Tomato, Garlic &Basil marinade from McCormick Grill Mates prepackaged seasoning. (Can you see a trend here? :P)

Marinate in the suggested Lemon Sauce then grill.

Marinate in lemon juice, then grill, then garnish with the lemon sauce and sauteed vegetables.

Marinate in a lemon-garlic sauce, then garnish.

I'll check back here and let you know which comes closest.