Cream or Country Gravy

After frying chicken or pork chops in a skillet, pour off the grease, leaving 2 to 3 tablespoons in the pan. Add 2 tablespoons butter, 4 tablespoons flour, and stir and cook until golden brown. Using a wire whip, add 2 cups of milk to the pan, stirring constantly until the mixture thickens. Add salt and pepper to taste. The gravy is served over hot biscuits or rice. I am told that in Georgia one never pours the gravy over the chicken. From <The Frugal Gourmet Cooks American>.