Recipe - Lean Cream Sauce

1 Large onion,10 oz.,minced
1 cup Chicken broth,reg strength
1 tablespoon Cornstarch
One fourth teaspoon Ground nutmeg
2 cup Extralight milk (1%)
One half cup Chicken broth,reg strength

1. In a 1012" 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 chickenprosciutto filling. Repeat until onion
is browned. If made ahead, cover and chill up to a day. Mix into onions the
cornstarch, nutmeg, milk, and One half cup chicken broth; stir until boiling.
Use hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini