Champagne Sauce - cooking recipe

Ingredients

2 (10 1/2 oz.) cans chicken broth, chilled
4 Tbsp. butter
4 Tbsp. flour
1 pt. heavy cream
3/4 c. champagne

Preparation

Open cans of broth and scoop hardened fat off top; discard. Simmer broth in saucepan (don't boil).
In another saucepan, heat butter until it gently bubbles, then stir in flour until mixture bubbles.
Add hot broth; stir until smooth and thickened.
Remove from heat.
In small pan, heat heavy cream until warm (not hot). Add cream to broth mixture; stir to blend, then stir in champagne.