Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Lean cream sauce   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.