| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 8 |
|
Med. skinless chick. thighs |
|
|
Buttermilk |
| 1 |
ts |
Chopped fresh thyme |
| 3/4 |
ts |
Salt |
|
|
A. P. flour |
| 1 |
tb |
Salad oil |
| 1 |
|
Env. chick. bouillon |
| 1/4 |
ts |
Gravy master or equal |
|
|
Fresh thyme sprigs for garn. |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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