2 tbsp. butter
1 tbsp. flour
1/2 c. chicken bouillon
1/4 c. light cream
1 tsp. Dijon mustard
1 tbsp. minced parsley

Melt butter, stir in flour. Gradually blend in broth and cream. Cook and stir over low heat until smooth and thickened. Stir in mustard and parsley. Heat through. Serve over Chicken Cordon Bleu (buy it in the frozen food section, no one will ever know you haven't fussed for hours).