| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 8 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | T | Flour |
| 3/4 | c | Chicken stock |
| 1/4 | c | Light cream |
| Salt | ||
| Pepper |
INSTRUCTIONS
Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. Serve the sauce separately to spoon over the chicken pieces at the table.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 13.3mg
Sodium: 71.9mg
Potassium: 36mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g