1 Tbs butter
1 Tbs flour
1 cup unsalted chicken stock
1 Tbs finely-chopped fresh basil
(or 1 tspn dried basil)
1 Tbs sun-dried tomato paste


Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously -- do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Add basil and tomato paste. Return to a slow boil. Serve immediately.
This recipe yields 1 cup for 4 servings.
Comments: This sauce is excellent over chicken, veal or pork.
Nutritional Analysis Per Serving: Calories 50; Fat (grams) 3; Percent calories from fat 54; Percent polyunsaturated 9; Percent saturated 36; Percent monounsaturated 9; Cholesterol (milligrams) 8; Sodium (milligrams) 60; Protein (grams) 3; Carbohydrate (grams) 3.