Yield: 8 servings
|¾ cup||Chicken stock|
|¼ cup||Light cream|
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.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94