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Cider Pan Gravy

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Ingredients

3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup apple cider
1 tablespoon grainy mustard
3 to 4 sprigs of fresh thyme, leaves removed and chopped
Salt and pepper

Preparation

  1. Step 1

    Remove the cooked chicken or pork from the skillet. Place a medium pot over medium-high heat with the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk the stock and cider into the mixture and bring up to a bubble. Add the mustard and the thyme, then season with salt and pepper. Simmer until thickened, 4 to 5 minutes.

    Step 2

    Serve warm over your favorite meat or stuffing and/or side dish.

Rachael Ray's Look + Cook
TagsGravySauceApple CiderBeveragesNut FreeVegetarianEasyQuick30 Minutes or LessSimmerThanksgivingFallWinterCookbooks
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