Pan-fried Chicken With Bacon And Thyme Gravy

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1/4 cup buttermilk
• 3 teaspoons chopped fresh thyme
• 8 teaspoons flour
• 3 tablespoons cornmeal
• 2 slices chopped bacon
• 2/3 cup reduced-sodium chicken broth
• 2 chopped green onions

Recipe

• 1 in a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
• 2 turn and coat the chicken well.
• 3 in another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
• 4 add the chicken and coat completely.
• 5 season generously with salt and pepper.
• 6 in a medium,heavy skillet, cook the bacon until crisp and brown.
• 7 transfer bacon to paper towels, leaving drippings in the skillet.
• 8 add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
• 9 transfer chicken to plates and keep warm.
• 10 in a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
• 11 add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
• 12 crumble the bacon and stir into gravy along with the green onions.
• 13 return to a boil and season with salt and pepper.
• 14 spoon gravy over chicken.
• 15 serve.