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Supreme Sauce

Chicken.Maximus's picture
  Onion 1 Tablespoon, finley chopped
  Butter 5 Tablespoon (or margarine)
  Flour 5 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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