Garlic Chicken Sauce

• 1 cup hot water
• 2 teaspoons chicken bouillon powder
• 1 cup skim milk
• 2 tablespoons butter
• 2 tablespoons flour
• 2 garlic cloves, minced
• salt
• pepper
• 1 lemon wedge

1. Melt butter in saucepan over medium heat.
2. Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
3. Add flour and whisk to combine (this makes a roux).
4. Cook and whisk the roux for a minute or so. You want it blonde, not brown.
5. Mix the bouillon powder, hot water, and milk.
6. Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
7. Bring to a bubble, and allow to bubble until thickened.
8. Squeeze the wedge of lemon over top (watch for seeds!).
9. Taste and adjust seasoning with salt and pepper.

water, chicken bouillon powder, milk, butter, flour, garlic, salt, pepper, lemon

Taken from www.food.com/recipe/garlic-chicken-sauce-171976 (may not work)