To make fast chicken gravy, melt 2 tablespoons of butter or margarine in a large skillet over medium-high heat. Whisk in 2 tablespoons of all-purpose flour and cook, whisking constantly. Whisk in 1/2 cup of milk, 1 10 1/2 can of undiluted chicken broth, 2 teaspoons minced, dried onion and 1/8 teaspoon of pepper. Whisk for about two minutes or until the mixture begins to thicken.
To serve the gravy over chicken, salt 4 boned and skinned chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes on each side until done. Pour the gravy over the chicken.
To make a variation of fast chicken gravy, melt 1/2 cup unsalted butter in a saucepan over medium-high heat. Whisk in 1/2 cup all-purpose flour for 10 to 12 minutes or until the mixture becomes fragrant. Slowly whisk in 1 quart of cold chicken stock. Reduce the heat to low, and let the gravy simmer for 10 to 15 minutes or until it is thick enough to coat a spoon. Add 1/3 cup heavy cream, and flavor with salt and white pepper to taste.