Pan-Fried Chicken and Cream Gravy

7 Responses to Pan-Fried Chicken and Cream Gravy

1. Sandi Skeels says:

   January 7, 2015 at 7:38 pm

   Serve with your ”best biscuits—under that d~lish~cious gravy …comfort~ vittles !!!

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   • sbranch says:

     January 8, 2015 at 8:24 am

     Nummy!

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2. Sara says:

   January 8, 2015 at 7:12 pm

   Now, that’s comfort food, Susan! My mom always made gravy whenever she fixed meat, mainly to fill us kids up, I think. We always had a slice of bread with gravy on it to ‘clean up’ our plate! My daughter tends to complain if I fix gravy… says it’s loaded with carbs and too fattening, but she always eats it!! Haha!

   Sara

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   • sbranch says:

     January 10, 2015 at 7:47 am

     Unless gravy has lots of flour in it, it has no carbs at all (unless you count the veggies that make the stock)! You can boil down your chicken stock to thicken it. But not this gravy. This is just pure bad, in the best possible way.

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3. Amanda Rooks says:

   January 15, 2015 at 5:27 pm

   Reminds me of my mommas homemade love! Making it for Dinner tonight for our family of 9! Thanks for sharing.

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4. sylvie says:

   March 4, 2015 at 11:23 am

   I’ll add some mushrooms in the gravy, do you think I’m right or I shouldn’t?

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   • sbranch says:

     March 4, 2015 at 1:27 pm

     I would cook them separately and cook off the “mushroom water” so it wouldn’t dilute the gravy, but I think they’d be delicious.

     Reply