Title: Chicken with buttermilk gravy
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      8 ea 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.
 
     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.