Recipe - Chicken With Buttermilk Gravy

8 Med. skinless chick. thighs
Buttermilk
1 teaspoon Chopped fresh thyme
Three fourths teaspoon Salt
A. P. flour
1 tablespoon Salad oil
1 Env. chick. bouillon
One fourth teaspoon Gravy master or equal
Fresh thyme sprigs for garn.

In bowl, mix chick. thighs with One half c. buttermilk. On waxed paper, mix
thyme, salt and One half 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 2cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 c.
water. Stir mix. into skillet; over midhi heat, heat until mix. boils and
thickens; boil 1 min. Remove from heat; stir in One fourth 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