1/4 cup flour
1 tablespoon lemon juice
2 cups chicken broth or stock
1/2 cups light cream
(if you do not have cream, milk will work, but the sauce will be thinner)
Melt butter in saucepan and blend in flour. Add chicken broth. Cook, stirring constantly until thickened. Add lemon juice. Stir in cream. Heat, but do not allow it to boil. Makes approximately 3 cups. Serve over spaghetti noodles, chicken, and spinach. I usually double this recipe, since everyone loves the leftovers.