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Name: Chicken with Buttermilk Gravy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Chopped fresh thyme; 1 tb Salad oil; 1/4 ts Gravy master or equal; A. P. flour; 1 Env. chick. bouillon; Fresh thyme sprigs for garn.; 8 Med. skinless chick. thighs; Buttermilk; 3/4 ts Salt

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INGREDIENTS

1 ts Chopped fresh thyme
1 tb Salad oil
1/4 ts Gravy master or equal
A. P. flour
1 Env. chick. bouillon
Fresh thyme sprigs for garn.
8 Med. skinless chick. thighs
Buttermilk
3/4 ts Salt

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 Servings

Calories: 13
Calories from Fat: 11 (85%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 14.8mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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Chicken with Buttermilk Gravy