Chicken with buttermilk gravy

Yield: 4 servings

Measure Ingredient
8 eaches Med. skinless chick. thighs
\N \N Buttermilk
1 teaspoon Chopped fresh thyme
¾ teaspoon Salt
\N \N A. P. flour
1 tablespoon Salad oil
1 \N Env. chick. bouillon
¼ teaspoon Gravy master or equal
\N \N Fresh thyme sprigs for garn.

In bowl, mix chick. thighs with ½ c. buttermilk. On waxed paper, mix thyme, salt and ½ c. flour. Dip thighs into mixture to coat.

In nonstick 12" skillet over med.-hi heat, invery hot oil, cook thighs until golden. Reduce heat to med. lo; cook until juices run clear when chick. is pierced with knife, turning chick. occasionally, abt. 15 min. longer. Remove to platter.

In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 c. water. Stir mix. into skillet; over mid-hi heat, heat until mix.

boils and thickens; boil 1 min. Remove from heat; stir in ¼ ac.

butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.

Nutritional info. per serving: 280 cal., 10g fat, 116mg chol., 845mg sodium.

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