1 tablespoon margarine
3 tablespoons flour
1/2 cup low sodium chicken broth
1/2 cup low-fat milk
Salt and pepper to taste

Make a basic cream sauce by melting margarine over moderate heat. Stir in flour; keep stirring until flour and margarine are combined and smooth. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep lump-free. Return to heat. Bring sauce to a gentle boil and cook, stirring constantly, until it thickens. Taste and adjust seasonings. Can be varied by using vegetable broth, sautéed diced celery, celery seed, or sautéed diced mushrooms.

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