8 Reviews

Great! This proves you don't need lots of butter/oil to have a delicious gravy. Thanks for sharing.

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kellyd123 January 31, 2014

Very good. I did use 2% milk as that is all I had and the pan dripping from my fried venison which added a lot of flavor to the gravy, but even without that, this gravy is delicious and so simple to make. I had to add just a little more milk to mine as it was a little thick. This thickens up very quickly. Thanks Ms Sally Made for I Recommend

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~Nimz~ August 25, 2013

This was really easy to make, and I enjoyed it over your Chicken Fried Steak (Healthy Way). I made it with regular chicken bouillon cubes, and can't stress enough how important it is to use the low sodium.....mine was very salty! My fault since I didn't use the correct bouillon cubes. This thickens up really quickly and looks great. Thanks for sharing!

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breezermom October 21, 2010

I made this to go on biscuits for breakfast today since I didn't have the ingredients for sausage gravy. I used 2% milk instead of 1%. It was easy and really good with the addition of a little salt and pepper at the table. I will be keeping this recipe around. Thanks!

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Ransomed by Fire September 10, 2009

I used fat-free skim milk. It tasted delicious & creamy. It was hard to believe it was fat-free!

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ShaGun June 19, 2009

I made this gravy on 7/22/08 for mine and my SO's dinner. He's doing the low-carb thing and I'm not, so I've been trying to find recipes that we both enjoy. And I have to tell you we BOTH enjoyed thise recipe very much.I know the title says it should be used for chicken fried steak, but I fried up a couple of boneless skinless chicken breasts and the gravy went perfectly with them.I cut the recipe in half so neither one of us would be tempted to eat more than we should. I used just a little less than a 1/2 Tablespoon of the powdered chicken bouillon.After frying the chicken, I made the gravy in the same pan, so I could get the "yummy" pieces that were left behind. And I have to tell you this gravy "hit the right spot" as far as being a very good "comfort food" This will be made again. Thank you for posting and, "Keep Smiling :)"

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Chef shapeweaver � July 23, 2008

I used this with your "Chicken Fried Steak (Healthy Way)" and it turned out well. I kept the remants of "frying" the steaks in the skillet and made the gravy using those bits and pieces to add a bit more flavor. Used homemade chicken stock instead of a bouillon cube and just reduced the milk by a 1/2 c to make up for the liquid of the stock. Great recipe and I can see using it with breaded chicken too. Thanks for sharing. Made for Zaar Chef Alphabet Soup Tag.

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HokiesMom July 20, 2008

I used this on Pecan Chicken. It tastes very good and is lovely and smooth (I used skim milk). It's really a good multiple use recipe. I'm thinking of using it for the gravy in a chicken pot pie come next Fall. You sure can't get any easier. Thanks MsSally :D. Made for Photo Tag.

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Annacia May 15, 2008
Cream Gravy for Chicken Fried Steak (Light)