3	tablespoons	butter or margarine
4-1/2	tablespoons	all-purpose flour
1-1/4	teaspoons	herbs (equal parts dried chives, parsley and tarragon)
1/4	teaspoon	black pepper
	pinch	crushed red pepper flakes
2	cups	milk
2		chicken bouillon cubes

Melt butter in medium saucepan over medium heat. Stir in flour, herbs, black pepper and red pepper; cook and stir 2 minutes. Gradually whisk in milk until smooth. Add bouillon cubes; cook and stir over medium heat until gravy thickens and bubbles for 1 minute.