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.
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
How to Make It
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.
Bring your cream cheese to room temperature before stirring it into the sauce—it blends more smoothly this way, without clumping or curdling.
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