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Creamy Chicken Gravy, Lightened-Up

User Rating 5 Star Rating (1 Review)


Creamy Chicken Gravy, Lightened-Up

Creamy Chicken Gravy, Lightened-Up

Terri Pischoff Wuerthner

By slowly heating flour to a rich, golden color, then adding a mixture of simmering broth, low-fat milk, minced onion and pepper, I whisked together an absolutely wonderful chicken gravy...without any oil!

A generous 1/4 cup contains just 40.5 calories with only 16 percent calories from fat, a real savings from the standard gravy at 125 calories per 1/4 cup with 82 percent calories from fat.


Yield: About 2 1/2 cups


  • 6 tablespoons flour
  • 1/2 cup low-fat milk
  • 2 cups chicken broth
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Set a skillet over medium-high heat. Add flour, and whisk constantly for 10 minutes, until flour turns a rich, golden brown. (If flour begins to smoke, remove pan from heat for a moment, then return pan to heat.)

Combine remaining ingredients in a saucepan, and bring to a boil. Slowly add boiling mixture to flour, incorporating ingredients with a whisk. As soon as the gravy comes to a boil, reduce heat and boil gently for 3 minutes, whisking constantly.

For another lightened-up recipe, see Lightened-Up Bread Pudding with Lemon Cream

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member WJEP

I find that browning the flour in the oven spread on a cookie sheet or iron skillet is easier providing an evenly browned flour that requires little to no stirring. Temp and time vary for desired shade of brown. This can be done while roasting the chicken or turkey.

5 out of 5 people found this helpful.

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