2 tbsp. butter
2 tbsp. flour
1 cube chicken bouillon
1 c. 1/2 & 1/2 cream
1 c. milk
6 sprigs parsley, minced fine
Salt to taste

Melt butter in saucepan, being careful not to burn. Add flour and blend until smooth. Gradually stir in milk and 1/2 & 1/2 and bring to a simmer while stirring. Add bouillon cube and dissolve in the sauce. Add the parsley and season to your liking. Serve over chicken. Makes about 2 cups. (Prep and Cooking Time: 15 minutes)