2 tb Butter, margarine or
2 tb Chicken fat
2 tb Flour
Salt and pepper
1 c  Chicken stock or broth
4 oz Sliced mushrooms, drained

1. Melt butter in a deep, 1-quart, heat-resistant, non-metallic casserole
in e Oven 30 seconds. 2. Blend in flour and salt and pepper to
taste. Stir until smooth. Heat, uncovered, in Microwave Oven 1 to 2 minutes
or until lightly browned. 3. Gradually stir in chicken stock. Add mushroom
slices; stir to combine. 4. Heat, uncovered, in Microwave Oven 4 minutes or
until gravy is thickened and smooth. Stir every 60 seconds during cooking.
Makes 1 cup