• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken with Buttermilk Gravy

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 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.

 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 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.


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