8 ea Med. skinless chick. thighs

Buttermilk 1 t 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.