How do you like your lumps?
Gravy is another one of those "We'll see what kind of cook you are" hurdles. With practice, it is possible to end up with lumps that are barely noticeable instead of dumpling-size.
Make sure you have a packet of mix stashed before you ever get into the game. It's cheap insurance. Without back up, you are setting up a no-win situation.
For years I thought there was only one goal - oh well, bite me - the first presentation of lovely lumpless to my current guinea pig got a less than enthusiastic response. "This is nice, but I like the little crunchies." While I was thinking of a spot the sun don't shine for a new storage spot for the strainer, I asked for elaboration on the point. "You know, like Mom used to make, Texas style."
After consultation with several natives, round two got an "Alrighty then." Dang, it is whole lot easier.
Gravy with Crunchies
After browning, remove chicken, chops, cube steaks, whatever from the skillet. Pour off all but about a tablespoon of drippings but don't let any crunchies escape. There will be lots of crunchies if you coated the meat in batter* first. Over medium heat stir in a little flour to make a paste. Add milk, stirring constantly until it thickens.
Version two uses evaporated milk and produces a richer, creamier result. The 12 oz. can is about right for four or five chops and a hefty pile of mashed potatoes. Standard warning: evaporated is not interchangeable with sweetened condensed milk but it's an easy shopping mistake to make.
Lumpless (as possible) Gravy
This is usually for turkey or roast occasions. Put drippings from roasting pan into a sauce pan with a cup or so of water. Heat to a furious boil, then strain. It's not a bad idea to use only half the drippings, but who knows, if the planets are aligned correctly, this may work out the first time. Turn down the heat to a simmer. Armed with a whisk, add gravy flour a little at a time. Thickening will happen shortly. If you can't find gravy flour, the regular stuff will work but you will need a shaker contraption for the best outcome. Add cold water to flour, shake until smooth and go. Do not use hot water - it'll blow the lid right off - there are still splatters I can't reach.
If any of the above look paler than you'd like, use a little Kitchen Bouquet or other such gravy additive. And may the force be with you.
*Batter: Season flour with pepper, garlic powder, maybe some seasoned salt, dried minced onion and/or parsely flakes. Throw in an egg or two and add water, milk or beer until you have a sort of quicksand consistency.