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Add a photoServings: 4
Ingredients
- 8 med skinless chick. thighs Buttermilk
- 1 tsp Minced fresh thyme
- 3/4 tsp Salt A. P. flour
- 1 Tbsp. Salad oil
- 1 env chick. bouillon
- 1/4 tsp Gravy master or possibly equal Fresh thyme sprigs for garn.
Directions
- In bowl, mix chick. thighs with 1/2 c. buttermilk. On waxed paper, mix thyme, salt and 1/2 c. flour. Dip thighs into mix to coat.
- In nonstick 12" skillet over med.-hi heat, invery warm oil, cook thighs till golden brown. Reduce heat to med. lo; cook till juices run clear when chick. is pierced with knife, turning chick. occasionally, abt. 15 minutes.
- longer. Remove to platter.
- In 2-c. measure, mix 1 tb. flour, bouillon, browning sauce, and 1 c. water. Stir mix. into skillet; over mid-hi heat, heat till mix. boils and thickens; boil 1 minutes. Remove from heat; stir in 1/4 ac. butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 30 | 97% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 436mg | 18% |
| Potassium 1mg | 0% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.18g | 0% |
| Protein 0.01g | 0% |
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