Parsley Cream Sauce
|Onion||1 Small, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Instant chicken broth||1 Teaspoon (1 envelope)|
|Envelope of instant chicken broth/1 teaspoon instant chicken broth||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.
2. Stir in milk and instant chicken broth; cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Stir in parsley, just before serving.