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.

Recipe by Cooking Light April 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

Yield:
Serves 4 (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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

Nutrition Facts

30 calories; fat 1.6g; saturated fat 1g; mono fat 0.4g; poly fat 0.1g; protein 1.1g; carbohydrates 2.9g; fiber 0.1g; cholesterol 5mg; iron 0.2mg; sodium 142mg; calcium 9mg.
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