| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Sauce | 4 | Servings |
INGREDIENTS
| 2 | up to | |
| 3 | T | Pan drippings |
| 2 | T | Butter |
| 4 | T | Flour |
| 2 | c | Milk |
| Salt & pepper to taste |
INSTRUCTIONS
After frying chicken or pork chops in a skillet, pour off the grease, leaving 2 to 3 tablespoons in the pan. Add 2 tablespoons butter, 4 tablespoons flour, and stir and cook until golden brown. Using a wire whip, add 2 cups of milk to the pan, stirring constantly until the mixture thickens. Add salt and pepper to taste. The gravy is served over hot biscuits or rice. I am told that in Georgia one never pours the gravy over the chicken. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 25mg
Sodium: 1148.2mg
Potassium: 339.1mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 6.2g
Protein: 8.2g