Recipe - French Chicken With Sherry-Nutmeg Sauce

4 Chicken thighs without skin
1 Onion, minced
1 cup Chicken broth
3 tablespoon Dry sherry
One half teaspoon Nutmeg
1 pn Cayenne pepper
Salt and pepper
1 tablespoon Parsley, minced
Three fourths cup Skim milk
2 tablespoon Flour

Put the chicken in a nonstick frying pan. Cook slowly over moderate
heat with no fat added until well browned. Drain off melted fat. Add
the onion, broth and sherry. Sprinkle with seasonings. Cover and
simmer over very low heat until nearly tender, 40 to 50 minutes.
Uncover. Tip pan and skim fat form the liquid with a bulbtype baster.

Continue to simmer uncovered until the liquid is reduced by half.
Whisk milk and flour together and stir into the pan. Cook and stir
until sauce is bubbling and thick.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip