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Chicken With Buttermilk Gravy

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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

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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