Chicken Gravy

Chicken Gravy

A recipe with 48% less sodium than its traditional counterpart.


  • 3 tablespoons butter, unsalted
  • 3 tablespoons flour, all-purpose
  • 1 1/2 cups chicken stock, low-sodium
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1/4 cup yogurt, low-fat, Greek-style


  1. In a small saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until a light straw color.
  2. Add the stock all at once and whisk until smooth. Bring to a boil and cook, stirring, for 1 minute.
  3. Remove from the heat, add the yogurt, and whisk until smooth. Season to taste with salt and white pepper. Serve immediately. This gravy pairs nicely with Walnut-Coated Smart "Fried" Chicken.


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