2 tablespoons butter
3 tablespoons flour (left over from coating chicken)
3/4 cup chicken bouillon
1/4 to 1/2 cup half-and-half or light cream
Kitchen Bouquet or Baker's Caramel (to color gravy)

Melt butter in a small saucepan. Stir in flour mixture and cook until mixture is browned slightly (it will be crumbly). Over medium heat, stir in hot chicken bouillon, mixing constantly to thicken mixture and avoid lumps. Lower heat and stir in cream and gravy coloring, if using.

Serve with chicken.