Heat and Stir in:
2 T. pan drippings
1/4 cup all-purpose flour (from dredging chicken)
Slowly whisk in:
1 1/2 cups chicken broth
1/2 cup milk
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Heat pan drippings over medium. Stir in flour and cook until lightly golden, about 3 minutes.
Whisk in chicken broth until smooth. Bring to a simmer and add the milk. Cook until slightly thickened, about 5 minutes.
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