I just bought ANOTHER cookbook and this recipe stood out for those of you who miss potatoes and gravy:
1/4 cup each Chopped onions, mushrooms, celery, carrots 1 small clove garlic, minced 1 ounce skinless, boneless chicken breast 1/3 cup flour 2 cans of 14 oz each low sodium chicken broth, defatted pinches of: thyme, rosemary, sage Pepper and Salt (optional)
Coat a large no stick saucepan w/spray. Add onions, mushrooms, celery, carrots and garlic. Cook over med heat, stirring constantly for 5 minutes. Add chicken. Cook, stirring for 1-2 minutes, or until chicken is no longer pink. Remove chicken and vegetables, set aside. Add the flour to the pan, cook over med heat, stirring constantly for 5 minutes or until light tan in color. Remove from heat and gradually whisk in the broth until smooth. Add spices. Cook over med heat whisking constantly 2-3 minutes, or until thick. Add the reserved chicken and veggies. Reduce the heat to low, simmer for 5 minutes or until veggies are hot. Sesason to taste with salt and pepper. Puree the finished gravy in a blender or food processor.