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Creamy Chicken Gravy
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Pan drippings from fried/sauteed chicken
1 tsp Thicken Thin not/Starch * OR
1 Tbl potato starch
1/8 tsp. paprika
1/2 cup chicken broth
1/2 cup heavy cream
salt and pepper to taste
Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in the skillet set to simmer, stir and allow to reduce. Add thickener (your choice - see note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste. When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)
* Thicken Thin not/Starch is a non-starch vegetable gum thickener from Expert Foods with only 1.5 grams per tsp (all fiber) and lots of thickening power. However, some people notice an "artificial" taste in things it's in. If you can afford the carbs, 1 tbl potato starch is a good value (8 grams per tbl for entire recipe.)
Makes 4 servings.
If using ThickenThin not/Starch: 1 carb per serving.
If using potato starch: 5 carbs per serving.
Creamy Chicken Gravy
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