PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY

Pan-Fried Chicken with Bacon and Thyme Gravy image

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 skinless boneless chicken breast halves
1/4 cup buttermilk
3 teaspoons chopped fresh thymeor 1 teaspoon dried
3 tablespoons plus 2 teaspoons all purpose flour
3 tablespoons yellow cornmeal
2 bacon slices, chopped
2/3 cup canned low-salt chicken broth
2 green onions, chopped

Steps:

Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl. Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper.
Cook bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken to drippings in skillet. Pan-fry until cooked through and brown on both sides, about 5 minutes per side. Using metal spatula, transfer chicken to plates.
Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend. Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk in green onions and bacon and bring to boil. Season gravy with salt and pepper. Spoon gravy over chicken and serve.