SOUTHERN CREAM GRAVY
2 T. butter
3 T. flour (leftover from coating chicken)
3/4 c. chicken bouillon
1/4-1/2 c. half-and-half or light cream
Kitchen Bouquet or Baker’s Caramel (to color gravy)
Heat butter to melt in a small saucepan. Stir in flour mixture and cook until mixture is browned slightly (it will be crumbly). Over medium heat, stir in hot chicken bouillon, mixing all the while to thicken mixture and avoid lumps. Lower heat and stir in cream and gravy coloring, if using. Serve with chicken.