Chicken With Buttermilk Gravy

Chicken Recipes 'To-Go'

Chicken Thigh Recipes

Home |>

Contact|>

Ingredients:

8 each med. skinless chick. thighs
1 buttermilk
1 tsp chopped fresh thyme
3/4 tsp salt
1 a. p. flour
1 tbsp salad oil
1 env. chick. bouillon
1/4 tsp gravy master or equal
1 fresh thyme sprigs for garn.

Instructions:

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.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog