2 tablespoons butter
¼ cup all-purpose flour
¼ cup dry sherry
1 teaspoon chopped fresh rosemary
2 cups (about) canned low-salt chicken broth or reserved pan juices
¼ cup whipping cream
1 teaspoons chopped fresh thyme
- Melt butter in saucepan over low heat. Add flour to make roux and cook until light brown color. Add sherry and stir to dissolve roux.
- Add rosemary and reserved pan juices or broth. Stir to mix thoroughly and bring to a simmer. Reduce heat to low. Continue to stir the gravy.
- Before serving, add cream and thyme. Salt and pepper to taste.
- from TLP Test Kitchen, Charleston, SC