| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 8 | Med. skinless chick. thighs | |
| Buttermilk | ||
| 1 | t | Chopped fresh thyme |
| 3/4 | t | Salt |
| A. P. flour | ||
| 1 | T | Salad oil |
| 1 | Env. chick. bouillon | |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1257
Calories From Fat: 266
Total Fat: 30.5g
Cholesterol: 122.5mg
Sodium: 3651.8mg
Potassium: 4627.3mg
Carbohydrates: 146.9g
Fiber: <1g
Sugar: 146.7g
Protein: 101.4g