Ingredients:

• 1 cup fat-free, lower-sodium chicken broth, divided

• 1 tablespoon all-purpose flour

• 2 tablespoons minced shallots

• 1 bay leaf

• 1 tablespoon chopped fresh flat-leaf parsley

• 2 tablespoons cream cheese

• ⅛ teaspoon freshly ground black pepper
   

Preparation:

1. Combine ¼ cup chicken broth and flour in a small saucepan, stirring well with a whisk.

2. Stir in remaining ¾ cup chicken broth, shallots, and bay leaf; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened, stirring constantly.

3. Let stand 1 minute; discard bay leaf. Stir in parsley, cheese, and pepper, stirring until cheese melts.

Note: Bring your cream cheese to room temperature before stirring it into the sauce—it blends more smoothly this way, without clumping or curdling.