Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 tb Flour
3/4 c Chicken stock
1/4 c Light cream
Salt
Pepper
1. Pour the frying fat from the pan, replace it with
the butter, melt, then stir in the flour. When bubbly,
stir in the stock and cream, and cook until sauce
thickens. Season with salt and pepper.
2. Serve the sauce separately to spoon over the
chicken pieces at the table.
