Best 10 Kittencals Creamy Chicken Gravy Recipes

KITTENCAL'S CREAMY CHICKEN GRAVY

Steps:

• In a heavy saucepan melt butter over medium-high heat.
• Whisk in flour and stir constantly for 1 minute (do not let the flour brown).
• Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using) and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).
• Add in lots black pepper and salt if desired.
• Delicious!

CHICKEN CREAM GRAVY

Steps:

• 1. When chicken is done, remove from pan and set aside; keep warm while making gravy.
• 2. Remove all but 1/4 cup drippings from pan. Loosen any crusty bits with a heavy spoon or spatula. Over medium-high heat, stir in 1/4 cup flour and mix with drippings, using a wire whisk.
• 3. When thoroughly blended and turned a beige color, gradually begin to add the milk a little at a time, stirring constantly with the whisk. Keep stirring after all the milk has been added, until mixture begins to thicken. When it begins to bubble, turn heat to low and continue cooking for about 2 minutes. Add salt and pepper to taste. Serve with mashed potatoes and fried chicken.

CREAMY CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
• Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
• Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

KITTENCAL'S ONION GRAVY

Steps:

• In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
• Add in the flour and cook/whisk stirring for about 1 minute.
• Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
• Season with more black pepper and add in salt if desired.
• Adjust the Worcestershire sauce to taste.

KITTENCAL'S CHICKEN IN MUSHROOM GRAVY

Steps:

• In a large skillet melt the butter with the oil over medium-high heat.
• Season the chicken lightly with black pepper and garlic powder.
• Add to skillet and brown lightly on both sides; remove to a plate.
• For the gravy; add in more butter to the skillet only if needed then add in onion and saute for about 3 minutes or until just slightly softened.
• Add in garlic and chili flakes; saute stirring for 2 minutes.
• Add in all remaining ingredients (start with 1/4 cup milk or even less as the sauce will thin even more as it cooking you can always add in more after) bring to a simmer stirring constantly with a wooden spoon scraping up all the browned bits from the bottom of the skillet; cook until the mixture is combined and bubbly.
• Place the chicken back into the pan and turn to coat in the gravy.
• Reduce to low heat and simmer uncovered turning the chicken and stirring every so often.
• Simmer for about 35-40 minutes or until the chicken is cooked through.

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

Steps:

• Heat the pan drippings over medium heat.
• Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
• Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
• Cook until slightly thickened (about 4-5 minutes).
• Season with more black pepper and salt if desired.

CHICKEN IN CREAMY GRAVY

Steps:

• In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until for about 5 minutes or until a thermometer reads 170°.

KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY

Steps:

• Drain the pan drippings for the roasted turkey through a fine strainer.
• Let sit and then remove any fat from the top of the drippings.
• Add in chicken broth or water to make 4 cups if necessary.
• In a medium saucepan, melt margarine or butter.
• Add in lots of black pepper.
• Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
• Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
• Use right away or keep warm over lowest heat setting, whisk again before serving.
• **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

KITTENCAL'S BEEF GRAVY

Steps:

• In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
• Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
• Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.