Mornay Sauce

{so here's the sauce i used to serve with the chicken cordon bleu... hope you like it!}

{ingredients}
2 Tbsp butter
1 1/2 Tbsp flour
3/4 c. chicken broth
3/4 c. half n' half milk
1/4 c. Parmesan cheese- grated {this is where I'm glad I got grated...}

{directions}
1. In a small saucepan, melt butter, stir in flour {stir it in slowly and make sure there are no lumps}
2. Using a whisk, stir in chicken broth and half n' half milk. Bring to a gentle boil. {again, stir it in little increments when adding and make sure its all combined... this will give you no lumps...}
3. Add Parmesan cheese.
4. Simmer for 2 minutes.

{makes 1 1/2 c.}