** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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Dietary Notes:
This recipe is low-cholesterol with 14.13mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry allergies.
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