Honey Dijon Cream Sauce
Great over chicken
1/2 cup fat free half and half
1/4 cup Protien Powder or Whey Powder (in place of flour)
2 tablespoons white wine

1/2 cup chicken broth or stock
1/2 cup water mixed with tsp. chicken soup base or bouillon
  1. In a small heavy sauce pan, pour fat free half & half and 1/2 cup chicken stock (or water mixed with 1 teaspoon chicken base)
  2. Add about a third of the flour at a time, whisk flour briskly into liquid until blended.
  3. Over MEDIUM HEAT, whisk constantly, bringing the mixture to a gentle boil.
  4. Whisk in wine and honey mustard until blended and reduce heat to low.
Sauce can be served separately in a small side dish, or used to top meat right after cooking.
Recipe courtesy of: