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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Taste and Texture: The lightly meaty, flour-thickened chicken broth base is enriched with cream cheese for a smooth, medium-bodied, herb-flecked sauce. Try with: Grilled or roasted chicken, pork, or turkey; meatballs; potpie fillings; mashed potatoes, savory bread pudding, or oven fries. Ingredients:
1 cup fat-free, lower-sodium chicken broth, divided |
1 tablespoon all-purpose flour |
2 tablespoons minced shallots |
1 bay leaf |
1 tablespoon chopped fresh flat-leaf parsley |
2 tablespoons 1/3-less-fat cream cheese |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine 1/4 cup chicken broth and flour in a small saucepan, stirring well with a whisk. Stir in remaining 3/4 cup chicken broth, shallots, and bay leaf; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened, stirring constantly. Let stand 1 minute; discard bay leaf. Stir in parsley, cheese, and pepper, stirring until cheese melts.
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