Light Cream Sauce

Serves: 2
Total Calories: 948


1/4 pound mushrooms sliced (about 1 1/2 cups)
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth or bouillon
2 eggs yolk
1/4 cup half and half
1 tablespoon lemon juice
1/4 teaspoon salt
Few drops of hot pepper sauce
1 tablespoon parsley minced


In a medium saucepan over medium-high heat, saute mushrooms in butter or margarine for 3 minutes. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat keep warm.

In a medium bowl, beat egg yolks. Stir in half-and-half, lemon juice, salt and hot pepper sauce. Gradually stir about one-third of the hot mixture into egg yolk mixture, then stir back into hot mixture in saucepan. Cook and stir over low heat for 3 to 5 minutes.

Just before serving, stir in parsley. Serve with Party Chicken Casserole or over sliced turkey and dressing.

Nutritional Facts:

Serves: 2
Total Calories: 948
Calories from Fat: 297

This Light Cream Sauce recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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