CHICKEN IN CREAMY GRAVY
You only need a few ingredients and a few minutes to put this tasty main dish from Jean Little on the table. A burst of lemon in every bite makes it a well-received standby at her Charlotte, North Carolina home.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until for about 5 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 232 calories, Fat 7g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
OLD-FASHIONED CREAM GRAVY
This creamy gravy is a real southern treat.
Provided by Land O'Lakes
Categories Savory Cream Sauce Savory Cooking Sauce and Condiments Dairy Sauce and Condiments
Yield 1 2/3 cups
Number Of Ingredients 7
Steps:
- Melt butter in 1-quart saucepan until sizzling; add onion. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until softened.
- Stir in flour, thyme and pepper. Reduce heat to medium; stir in chicken broth and half & half. Cook, stirring occasionally, 2-4 minutes or until smooth and bubbly.
- Serve gravy over chicken, biscuits and/or potatoes.
Nutrition Facts : Calories 150 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
CREAMY CHICKEN GRAVY
A superb mixture of flavors that meld together perfectly while simmering. I always start this about 2 hours before my planned meal time; this is my husband's favorite gravy that I make. Enjoy over fried chicken and mashed potatoes. Yum!
Provided by Alycia Sanders
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h37m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
- Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
- Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.9 g, Cholesterol 7.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 699.3 mg, Sugar 3 g
CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY
Steps:
- For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
- For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
- Serve with gravy.
- For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
- For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
- Serve with gravy.
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