I finished the sauce with milk and butter since I never have cream. Served over bulgur made with chicken stock.
(Side note: Bulgur is one of my favorite whole grains. If you've never tried it, you should. It does take about 50 minutes to make though, so you'll have to start it in advance. If there's not going to be a lot of sauce to spoon over it, I make it with chicken stock instead of water to give it some flavor. Bulgur is the grain used in tabbouleh.)
RECIPE
These recipes from the Martha Stewart website are not really printable. It's kind-of annoying. You might have to copy and paste.
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