Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea 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.

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,
116 mg chol., 845mg sodium.

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