Side Pannel
Chicken with Buttermilk Gravy
Chicken with Buttermilk Gravy
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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