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Chicken with Buttermilk Gravy















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


8 medium chicken thighs, boneless, skinless
½ cup buttermilk
1 teaspoon thyme
¾ teaspoon salt
½ cup all-purpose flour
1 tablespoon vegetable oil
1 Env. chicken broth
¼ teaspoon gravy mix, chicken
1 x thyme sprigs


In bowl, mix chick. thighs with ½ cup buttermilk.

On waxed paper, mix thyme, salt and ½ cup flour. Dip thighs into mixture to coat.

In nonstick 12 inch skillet over med-hi heat, in very hot oil, cook thighs until golden.

Reduce heat to med-low; 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 cup water. Stir mix. into skillet; over mid-hi heat, heat until mix boils and thickens; boil 1 min. Remove from heat; stir in ¼ cup butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 9532% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 475mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 1%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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