Quick Gravy

Name: Quick Gravy
Yield: Serves 4 (serving size: about 3 tablespoons)
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; ⅛ teaspoon freshly ground black pepper

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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.

By Vanessa Pruett

Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Yield:

Serves 4 (serving size: about 3 tablespoons)

Nutrition Info

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
⅛ teaspoon freshly ground black pepper

Directions

Step 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.

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Chef's Notes

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

Nutrition Facts

Per Serving:

30 calories; fat 1.6g; saturated fat 1g; mono fat 0.4g; poly fat 0.1g; protein 1.1g; carbohydrates 2.9g; fiber 0.1g; cholesterol 5mg; iron 0.2mg; sodium 142mg; calcium 9mg.

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