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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 30
  • Fat: 1.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 2.9g
  • Fiber: 0.1g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 142mg
  • Calcium: 9mg

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. 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.

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