Title: Lean Cream Sauce
Categories: Pasta Sauce
Yield: 8 Servings
| 1 | | Large onion,10 oz.,minced |
| 1 | c | Chicken broth,reg strength |
| 1 | tb | Cornstarch |
| 1/4 | ts | Ground nutmeg |
| 2 | c | Extra-light milk (1%) |
| 1/2 | c | 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 1/2 cup chicken broth; stir until boiling.
Use hot.