Lean cream sauce

Yield: 8 Servings

Measure Ingredient
1 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.

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