Making of Brown gravy for chicken chops?!

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All purpose flour is fine.

Measure some butter and melt it in a pan over medium-high heat (it's even better if you are using the same pan the chicken was cooked in [and then removed) and let it cook until the foam disappears. Use a whisk to whisk in an equal amount of flour (this is why you measured the butter) and continue to whisk and scrape the bottom of the pan until the flour is light golden brown. Turn the heat down to medium and slowly whisk in the beef stock. Bring the heat back up and whisk until the gravy thickens to your liking. Remove the pan from the heat and season with salt and pepper.

You going to have to experiment a bit, but here is something to try.

If you fried the meat take a little of the oil from that pan and use it in a new pan covering the bottom of the pan with a thin layer. If you can not or do not want this then olive oil covering the bottom will work just as well.

Then take a third again depending on taste of the unsalted butter and after the pan has warmed up add it (after cutting the third of butter into smaller pieces). Then stir it to making sure it is melted completely.

After butter is melted add the thickening agent which is all purpose flour, but can be corn starch or any other flour depending on taste but amounts vary. Add about 3 - 4 tablespoons depending on preference and taste whisking it into the mixture until no white remains.

Stir in 1 1/2 cups of beef stock and stir until no lumps remain and liquid is reduced into thickness desired.

Add salt and peeper as needed and any other seasonings

You can use a strainer also afterwords if you really feel it is needed, but it shouldn't be needed.

First of all, use chicken stock for chicken gravy. Maybe it's the way you mixed it. The way to add the butter and flour to the gravy is to make a roux with it. Melt the butter and add an equal amount of flower and whisk it in until all the lumps are gone. Bring your stock to a boil and add seasoning (salt, pepper, granulated garlic and onion...). Whisk in (only a little at a time) the roux (butter and flower mixture). Keep adding the roux until you are happy with the thickness of the gravy. If it gets too thick, just add a little bit of milk or cream to thin it out.

Buon Appetito!!

Several years of cooking.

Chicken chops? There is no such thing.

All purpose flour ot the plian old flour you buy at the store is beast butyou could use pretty much and kind of flour.

Brown gravy and chicken don't usualy go together. In stead melt the butter and lte it brown a bit. Add the flour and also let that brown.
Add chicken stock And milk etc...Then add a little "kitchen bouqet" found by the worcestshrie and steak sauce at the grocery store for color.

It is just plain white flour.
Cook the butter and flour together for a couple of minutes and slowly add a little stock at a time stirring to create a sauce. My guess is that you didn't let the flour cook long enough, it requires 2-3 minutes to loose that floury taste.