Yield: 8 Servings
|1 \N||Large onion,10 oz.,minced|
|1 cup||Chicken broth,reg strength|
|¼ teaspoon||Ground nutmeg|
|2 cups||Extra-light milk (1%)|
|½ cup||Chicken broth,reg strength|
1. In a 10-12" frying pan, combine onion and 1 cup chicken broth.
Boil, uncovered, on high heat until liquid evaporates and onion starts to brown, about 12 minutes; stir often. 2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion is browned. If made ahead, cover and chill up to a day. Mix into onions the cornstarch, nutmeg, milk, and ½ cup chicken broth; stir until boiling. Use hot.