CHICKEN SAUCE (Makes 1 1/2 Cups Sauce) 1 Tbsp. butter or other fat 1/4 tsp. salt 3 Tbsp. flour 1 1/2 c. chicken broth Melt fat over low heat; blend in flour and salt. Heat and stir until bubbly. Add broth slowly, stirring constantly. Cook over low heat, stirring constantly, until thickened. Chicken Bouillon Sauce: In place of chicken broth, use a mixture of 1 1/2 cups milk and three chicken-flavored bouil- lon cubes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |