Peppery Milk Gravy

Milk gravy has always been a favorite around my house. Since I very seldom fry my chicken or pork, however, the traditional method of making gravy from the leftover frying liquid is, of course, not possible. I came up with this recipe using flavorful chicken broth instead, which cuts time and calories. Enjoy with pork, chicken, or a mound of mashed potatoes.

• 1 cup lower-sodium chicken stock
• 1/2 cup 2% milk
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp ground black pepper

1. Pour the chicken stock into a heavy skillet, and heat over medium-high just until small bubbles begin to break the surface.

2. In a small dish, use a wire whisk to whisk together the milk and flour, forming a slurry. Make sure that it is well mixed and that no lumps remain.

3. Slowly pour the milk mixture into the chicken broth, whisking continuously, and continue until the gravy begins to thicken. Whisk in the salt and pepper. Serve immediately.

Makes about 1 1/2 cups

Per Serving (2 Tbsp) 20 calories

User Reviews