Chicken With Buttermilk Gravy

* Exported from MasterCook *

CHICKEN WITH BUTTERMILK GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Med. skinless chick. thighs
Buttermilk
1 t Chopped fresh thyme
3/4 ts Salt
A. P. flour
1 tb Salad oil
1 Env. chick. bouillon
1/4 ts Gravy master or equal
Fresh thyme sprigs for garn.

In bowl, mix chick. thighs with 1/2 c. buttermilk.
On waxed paper, mix thyme, salt and 1/2 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 1/4
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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