Chicken Pan Gravy
A classic, savory sauce built from pan drippings—perfect with crispy chicken cutlets or roasted potatoes.
Directions
-
Build the Roux: In a skillet over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
-
Add Liquid: Slowly whisk in chicken broth, stirring constantly to prevent lumps.
-
Simmer & Thicken: Cook for 3–5 minutes until gravy thickens and coats the back of a spoon.
-
Season & Serve: Season with salt, pepper, and optional herbs. Serve warm.
From Shawnie's class “Day 5 - Plating, Creativity & Teamwork: The Final Challenge”
