Parsley Cream Sauce
|Onion||1 Small, chopped|
|All purpose flour||1⁄4 Cup (4 tbs), sifted|
|Milk||2 Cup (32 tbs)|
|Envelope instant chicken broth/Chicken bouillon cube||1|
|Parsley||1⁄4 Cup (4 tbs), chopped|
1. Saute onion in butter or margarine until soft in a medium-size saucepan; stir in flour, salt, and pepper; cook, stirring constantly, just until bubbly. Stir in milk and instant chicken broth or bouillon cube; continue cooking and stirring, crushing bouillon cube, if using, with a spoon, until sauce thickens and boils for 1 minute. 2. Before serving, stir in parsley.