sauce for my pasta. I am marinating cubed chicken in garlic and herbs. And mushrooms and spinach in…

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I've always melted the butter, added flour until becomes a paste, heated it through then added my liquid gradually while stirring until the consistency is right before adding the chicken, etc.

It will look clumpy, but while whisking it will thin out :)

I second what Natalie said. I like to make this one dish using leftovers from another meal. I take chicken breast and put them in a roasting pan with some nature season and Creole season, chopped up potatoes and fill it with water. Cook for an hour and a half. We always have lots of leftovers in which I heat the potatoes and mash them into mashed potatoes using a little of the seasoned liquid from the pan to keep the flavor in them. Then I take the chicken out after reheating the pan in the oven and shred it and put it in a separate bowl. Then I put some oil in a pan and heat it, add flour to brown a bit. Then I add the broth that was made from the cooked chicken, water, and seasonings from the roasting pan. Whisk and heat on medium until desired thickness and add salt and pepper for more taste. Add chicken to the gravy and then pour over the mashed potatoes with some nice fresh dinner rolls. Mmmmm now I'm hungry.

Good suggestions thank you. I think you're right my best bet is to make a roux with butter and flour and then add cream or water and seasoning.

Make a roux (equal parts butter and flour), then add your cream, bring to a simmer and whisk constantly until it starts to thicken. Then add two tempered egg yolks, Parmesan cheese, garlic powder, salt and pepper.

I second what PP said about the roux. Also if you have Parmesan, toss a bit of that in the sauce :)

Thanks ladies. I used butter and flour and then cream. So actually liked it even with the spinach, mushrooms and tomato. 1 for me. 0 for so's terrible eating habits. Lol?

Happy to hear it was yummy!