Quick Gravy

Photo: Johnny Autry; Styling: Mary Clayton Carl
Taste and Texture: The lightly meaty, flour-thickened chicken broth base is enriched with cream cheese for a smooth, medium-bodied, herb-flecked sauce. Try with: Grilled or roasted chicken, pork, or turkey; meatballs; potpie fillings; mashed potatoes, savory bread pudding, or oven fries.

Yield:

Serves 4 (serving size: about 3 tablespoons)

Recipe from

Nutritional Information

Calories 30
Fat 1.6 g
Satfat 1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 2.9 g
Fiber 0.1 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 142 mg
Calcium 9 mg

Ingredients

1 cup fat-free, lower-sodium chicken broth, divided
1 tablespoon all-purpose flour
2 tablespoons minced shallots
1 bay leaf
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons 1/3-less-fat cream cheese
1/8 teaspoon freshly ground black pepper

Preparation

1. Combine 1/4 cup chicken broth and flour in a small saucepan, stirring well with a whisk. Stir in remaining 3/4 cup chicken broth, shallots, and bay leaf; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened, stirring constantly. Let stand 1 minute; discard bay leaf. Stir in parsley, cheese, and pepper, stirring until cheese melts.

Note:

Bring your cream cheese to room temperature before stirring it into the sauce—it blends more smoothly this way, without clumping or curdling.

Vanessa Pruett,

April 2012