Lean Cream Saucepasta, sauces 1 large onion,10 oz.,minced 1 cup chicken broth,reg strength 1 tablespoon cornstarch 1/4 teaspoon ground nutmeg 2 cup extra-light milk (1%) 1/2 cup chicken broth,reg strength 1. In a 10-12" frying pan, combine onion and 1 cup chicken broth. Boil, uncovered, on high heat until liquid evaporates and onion starts to brown, about 12 minutes; stir often. 2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion is browned. If made ahead, cover and chill up to a day. Mix into onions the cornstarch, nutmeg, milk, and 1/2 cup chicken broth; stir until boiling. Use hot. |
