|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.