Pan-Fried Chicken and Cream Gravy


7 Responses to Pan-Fried Chicken and Cream Gravy

  1. Sandi Skeels says:

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

  2. Sara says:

    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!


    • sbranch says:

      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.

  3. Amanda Rooks says:

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

  4. sylvie says:

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

    • sbranch says:

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *