Chicken with Buttermilk Gravy

Name: Chicken with Buttermilk Gravy
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken thighs, boneless, skinless; buttermilk; thyme; salt; flour; vegetable oil; chicken broth; gravy mix, chicken; thyme sprigs

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs

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

Ingredients

Amount	Measure	Ingredient	Features
8	medium	chicken thighs, boneless, skinless skinless	*
½	cup	buttermilk
1	teaspoon	thyme fresh	*
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 fresh	*

Ingredients

Amount	Measure	Ingredient	Features
8	medium	chicken thighs, boneless, skinless skinless	*
118	ml	buttermilk
5	ml	thyme fresh	*
3.8	ml	salt
118	ml	all-purpose flour
15	ml	vegetable oil
1	Env.	chicken broth	*
1.3	ml	gravy mix, chicken	*
1	x	thyme sprigs fresh	*

Directions

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.