Title: Lean cream sauce
 Categories: Pasta, Sauces
      Yield: 8 Servings
 
      1    Large onion,10 oz.,minced
      1 c  Chicken broth,reg strength
      1 tb Cornstarch
    1/4 ts Ground nutmeg
      2 c  Extra-light milk (1%)
    1/2 c  Chicken broth,reg strength
 
  1. In a 10-12" 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 chicken-prosciutto filling. Repeat until
  onion is browned. If made ahead, cover and chill up to a day. Mix
  into onions the cornstarch, nutmeg, milk, and 1/2 cup chicken broth;
  stir until boiling. Use hot.