Monday, January 08, 2007

Lemon Myrtle/Banana White Sauce

3 TBS Butter
3 TBS Flour
1 Medium banana mashed
1 Cup Chicken Broth
¼ Cup Slivered almonds
¼ Cup shredded coconut
1-1 ½ Cups milk or cream
1 Lemon Myrtle Leaf
¼ tsp curry
½ tsp Accent
1 Dash of Angostura Bitters

Sautee mashed banana in melted butter on medium heat. Remove from heat and whisk in flour. Add all remaining ingredients. Return to low heat whisking constantly. Keep on low heat until thickened and the flavors develop.

Serve this over boneless/skinless chicken with orzo or Jasmine rice pilaf.