Chicken Gravy with Mushrooms
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
schmaltz (chicken fat)
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
chicken broth
or broth |
|
| 4 | ounces |
mushrooms
drained, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
schmaltz (chicken fat)
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
chicken broth
or broth |
|
| 115.6 | ml/g |
mushrooms
drained, sliced |
|
Directions
Melt butter in a deep, 1-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds.
Blend in flour and salt and pepper to taste.
Stir until smooth.
Heat, uncovered, in Microwave Oven 1 to 2 minutes or until lightly browned.
Gradually stir in chicken stock. Add mushroom slices; stir to combine.
Heat uncovered, in Microwave Oven 4 minutes or until gravy is thickened and smooth.
Stir every 60 seconds during cooking.
