Monday, January 11, 2010

Chicken Gravy Over Potatoes

4 T. margarine $.10
4 T. flour $.05
2 C. chicken broth or stock $.35
salt and pepper $.05
1/4 tsp. onion salt $.10
1 1/2 C. cooked chicken, lightly shredded $.75

5 Russet potatoes or 2 lbs. potatoes $.45
1/2 C. sour cream $.25
1/2 C. milk $.25
1/4 C. chicken broth $.10
3 T. margarine $.05
1 cloved garlic, smashed $.05
1/2 tsp. parsley $.05
1 tsp. salt $.05

Cut potatoes into quarters and add to a large pot of water. Make sure potatoes are fully covered by water, thhen over high heat, bring water to a boil. And a pinch of salt, boil until potatoes are fork tender.

Meanwhile, in a large skillet, add margarine, melt over high heat. Whisk in flour, whisk until fully combined. Reduce heat to medium low, slowly add chicken broth, whisk to incorporate. Stirring constantly, add seasonings. When gravy reaches desired consistency, add chicken, heat over medium low to heat chicken thoroughly.

Once potatoes are fork tender, drain potatoes, add 1/2 of the sour cream, margarine, chicken broth, and milk, and over a medium speed, combine using a mixer. Add in remaining milk, broth, sour cream, and margarine as needed. Add in seasonings, mix for 15 seconds to fully incorporate.

Serve gravy over potatoes.

Yields 4 entree servings or 6 side dish servings.
Serve with salad and bread for an entree.

Cost = $2.65

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