Chicken Gravy


  • 2 tablespoons margarine or butter
  • 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon chicken seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 cup low-salt chicken broth


  • Melt margarine in a small saucepan over medium heat.
  • Add flour, chicken seasoning, salt and paprika while stirring. Gradually add broth, stirring until blended.
  • Cook two minutes or until sauce thickens, stirring constantly.
  • Leftover gravy will last 2-3 days in an airtight container in the refrigerator.

Yield 2-4 Servings

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