ALFREDO SAUCE
4 tablespoons butter
2 ½ tablespoons flour
1 cup cream (or half and half or milk)
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine (1/2 cup sherry= 1/4 cup of vinegar 1 Tablespoon Sugar and 1/4 cup water)
salt and pepper
Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream
and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and
sauce is smooth.
Pour over chicken and pasta.