1/2 c. butter
1/2 c. all-purpose flour
2 c. hot chicken stock or canned chicken broth
1 tsp. salt
1/8 tsp. white pepper
1 c. milk
1 c. light cream
1 lb. turkey breast, sliced
Cooked rice or noodles
3 tbsp. toasted almonds, chopped

Melt the butter and add the flour, stirring until smooth. Pour the hot chicken stock into the butter-flour mixture and stir until smooth. Add the salt and pepper. Heat the milk and cream in a saucepan. Pour into the thickened chicken stock and cook over low heat for 10 minutes, stirring often. Serve the sauce very hot over sliced turkey breast and steamed noodles or rice. Top with the toasted almonds. Serves 6.