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White Chicken Sauce
- 2 ½ cups boiling chicken broth
- 1 coffee cup flour
- 1 tablespoon margarine
- less salt
- Put a saucepan, melt butter, add flour and cook, stirring over medium heat for 3 minutes, remove from heat.
- Add the salt and leave to rest for five minutes.
- Then rub the chicken broth, stirring.
- Boil, stirring over medium heat, stirring occasionally and cook for ten minutes over low heat.
- Use strain after.
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