Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Large onion,10 oz.,minced |
1 cup | Chicken broth,reg strength |
1 tablespoon | Cornstarch |
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.