1
4 strips of bacon
10 oil-packed sun-dried tomato
3 garlic cloves
1/2 large onion
1/3 cup all-purpose flour
3 cups chicken broth
1/4 cup 10% cream, optional
1 pinch of salt and freshly ground pepper
1/2 cup chopped fresh basil
Cut bacon strips in half. Place in a large, wide saucepan. Fry over medium heat until crispy, 4 to 6 min. Meanwhile, finely chop sun-dried tomatoes. Mince garlic. Finely chop onion. Remove bacon to a paper towel¿lined plate. Add onion to fat in pan. Stir often over medium-low, until soft, 5 min. Then add tomatoes and garlic and continue stirring 1 min. Pan bottom may become brown.
Gradually stir flour into tomato mixture. Very gradually stir in broth, a little at a time, scraping up any brown bits from pan bottom. Mix well between additions to prevent lumps. Stir in cream, if using. Increase heat to high. Bring to a boil, stirring often. Reduce heat to medium. Simmer, uncovered, and stirring occasionally, until thick, 8 to 10 min. Taste, and add salt and pepper as needed. Crumble bacon and stir in with basil. Add pan juices (skim fat first) from our Roasted Turkey Breasts with Butter and Herbs, if you wish.
Calories 33, Protein 1g, Carbohydrates 2.5g, Fat 2.1g, Fibre 0.3g, Sodium 145mg.
Aside from the wonderful Mediterranean flavour, the best part of this gravy is that you can make it up to two days in advance.
Prepare Sun-Dried-Tomato Gravy following directions above, up to 2 days before serving, but don't add the chopped fresh basil. Keep covered and refrigerated. Gravy thickens as it sits, so you will have to stir in a little chicken broth when reheating. Then add basil and pan juices from our Roasted Turkey Breasts with Butter and Herbs, if you like.