|Chicken fat||1⁄4 Cup (4 tbs) (Butter)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Melt chicken fat in medium saucepan over low heat.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat; stir in wine.