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Fat Free Creamy Chicken Mushroom Gravy
rec.food.recipes/Dancer/1999
Makes 2 1/4 cups
1 1/2 cups chicken broth, skimmed of all fat (turkey broth may be substituted)
1/4 teaspoon fresh ground black pepper
4 large white mushrooms, sliced thin and lightly sauteed
2 tablespoons cornstarch
1/2 cup skim milk
In a 1-or-1 1/2 quart saucepan, over medium high heat, bring chicken stock, seasoned with the pepper, to a boil. Add the mushrooms and lower the heat to a simmer.
In a small bowl, whisk the browned roux with the skim milk; whisk into the simmering chicken broth. Cook, whisking constantly, until thickened. Remove from heat.
rec.food.recipes/Dancer/1999
Makes 2 1/4 cups
1 1/2 cups chicken broth, skimmed of all fat (turkey broth may be substituted)
1/4 teaspoon fresh ground black pepper
4 large white mushrooms, sliced thin and lightly sauteed
2 tablespoons cornstarch
1/2 cup skim milk
In a 1-or-1 1/2 quart saucepan, over medium high heat, bring chicken stock, seasoned with the pepper, to a boil. Add the mushrooms and lower the heat to a simmer.
In a small bowl, whisk the browned roux with the skim milk; whisk into the simmering chicken broth. Cook, whisking constantly, until thickened. Remove from heat.
MsgID: 3122732
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Chicken Broth
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Chicken Broth
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!