"This is a recipe I modified from "Simply Saute" by Silvia Blanco. I needed a sauce for some leftover chicken I had but I didn't have all of the ingredients of the original recipe so I made due with what I had."
In a small saute pan, saute the garlic in a small amount of butter or olive oil (your preference). Put aside. Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Slowly pour in the milk while you continue to stir. Add in garlic, rosemary, dill, salt and pepper. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce.