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.

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.