*  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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