Chicken with Buttermilk Gravy
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| 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 |
* |
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
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.
Comments
