Chicken Pan Gravy
Serves 4-6

Ingredients
2 Tablespoons oil from frying chicken
Almond Flour Roux
    1 tablespoons almond flour
    1 tsp ThickenThin product
    (may substitute 1 teaspoon xantham gum)
    2 tablespoons unsalted butter
1 cup chicken broth
1 cup heavy cream
½ tsp salt
½ tsp pepper

Directions

1. After frying chicken, pour off all but 2 tablespoons fat from skillet
2. Add 2-3 tablespoons of chicken stock to deglaze pan, scraping up all brown bits
3. make Almond Flour Roux in the still-hot pan over medium heat
1. add butter to pan
2. sprinkle almond flour, ThickenThin (or xantham gum), and salt and pepper across pan
3. combine all ingredients by pressing and stirring with the tines of a fork
4. Add more chicken stock a little at a time, whisking to break up any lumps, until you have a smooth paste. Add remaining chicken stock, whisking smooth.
5. Whisk in the cream and allow gravy to thicken over medium heat for a few minutes.