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Chicken with buttermilk gravy

Yield: 4 Servings

Ingredients:

• 8 ea Med. skinless chick. thighs Buttermilk
• 1 ts 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

Instructions:

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 116 mg chol. 845mg sodium.

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