Chicken with Buttermilk Gravy
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow 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.
