| INGREDIENTS |
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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
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| INSTRUCTIONS |
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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.
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