Lunch: Chicken Velouté

Ingredients

1 cup chicken stock
2 tablespoons pan drippings (from frying chicken)
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon chicken base
1/4 teaspoon black pepper

Instructions

Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.

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