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Cream Gravy |
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Print this Recipe Oil from frying chicken* 3 tablespoons flour 1 1/2 cups half and half 1/2 teaspoon salt 1/4 teaspoon black pepper freshly ground Drain all but 3 tablespoons oil from skillet used for frying chicken. Scrape up any browned bits from the bottom of the skillet. Stir in flour. Cook and stir over low heat until lightly browned. Slowly add half-and-half, stirring constantly until smooth. Add salt and pepper; cook for 5 minutes or until thickened. Serve with Fried Chicken and mashed potatoes. * If chicken has not been fried, place 3 tablespoons oil or real butter in a saucepan. Cream Gravy comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Béarnaise Sauce Béchamel Sauce Caramel Syrup Chicken Gravy Cream Gravy Creamy Mushroom Sauce Currant Mustard Sauce Custard Sauce Dill Sauce Fresh Tomato Sauce Hard Sauce Horseradish Dip Mandarin Orange Sauce Marrow Butter Mint Sauce Mock Hollandaise Sauce Orange Sauce Peach Barbecue Sauce Raisin Sauce Spicy Butter Sauce Spicy Cranberry Sauce Sweet-Sour Sauce Tangy Mayonnaise Melba Sauce |
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