Try this Milk Sauce for White Cut Chicken recipe, or contribute your own.
Suggest a better description1. Heat, but do not boil, milk. Then, over low heat, stir in butter, sugar, sherry and salt. Cook only to heat through. 2. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over chicken and vegetables and serve. From
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 56 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 50.9mg | 2 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.5g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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