|Onion||1 Tablespoon, finley chopped|
|Butter||5 Tablespoon (or margarine)|
|Chicken bouillon cube||1|
|Milk||2 Cup (32 tbs)|
|Parmesan cheese||4 Tablespoon, grated|
|Whipping cream||2 Tablespoon|
Saute onion in butter or margarine just until soft in a small heavy saucepan; stir in flour, salt, and pepper; cook, stirring all the time, over low heat, just until mixture bubbles; add bouillon cube.
Stir in milk slowly; continue cooking and stirring until bouillon cube dissolves and sauce thickens and boils 1 minute.
Stir in 2 tablespoons of the cheese.
(Set remaining cheese aside for later stage)
Measure out 1/2 cup sauce and set aside for next step; spoon remaining over chicken slices on platter.
Beat cream until stiff in a small bowl; fold into saved 1/2 cup sauce; spoon over first layer of sauce on chicken slices.
Sprinkle with saved 2 tablespoons of Parmesan cheese.
Serving size: Complete recipe
Calories 1440 Calories from Fat 902
% Daily Value*
Total Fat 102 g157%
Saturated Fat 63.8 g318.9%
Trans Fat 0 g
Cholesterol 290.1 mg96.7%
Sodium 3065.4 mg127.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 2.3 g9.2%
Sugars 26.9 g
Protein 45 g89.2%
Vitamin A 51.5% Vitamin C 1.9%
Calcium 127.1% Iron 23.1%
*Based on a 2000 Calorie diet