Chicken Gravy W/ Chicken Breast

Ingredients

2-4 boneless chicken breast.
4 tablespoons white flour
4 Tablespoons butter
2 14oz cans Swanson's chicken broth (stock)
Salt, Pepper, and Sage

Instructions
In a large chicken fryer, heat to Hot, add Boneless Chicken Breast. No oil
in pan, this gives you more browning in
the pan for the gravy. When you turn them, place in dry place in the pan, remember,
we want all of the browned that sticks to the pan. Cook until done (do not over cook.)
Set aside covered with foil.

Add Butter & Flour to pan, cook until bubbly
and no lumps, use a whisk. Add Chicken Stock a half can at a time, cook after each
addition until all of the liquid is absorbed by the flour-butter mixture, this is the secret
to a smooth gravy. Don't be surprised when the first and second addition of stock turns
your gravy into a big ball, that is normal.

Add and heat until you have all liquid used. If to thick, use water to thin.

Salt, Pepper, and Sage to taste

bobal@cableone.net