Chicken Thighs with Buttermilk Mustard Sauce
This is a healthy version of fried chicken and gravy and is just as comforting.
Makes 4 Chicken Thighs
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INGREDIENTS
1/2 cup low-fat buttermilk
2 Tbsp. Dijon mustard
2 Tbsp. Honey
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried rosemary
1/2 cup dry breadcrumbs
3 Tbsp. Parmesan Cheese
4 Bone-in chicken thighs, skinned
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METHOD
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Preheat oven to 425 degrees.
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Combine buttermilk, Dijon mustard, honey, salt, pepper and rosemary in a shallow bowl. Pour half of the mixture into a microwave safe bowl and set aside.
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Combine the breadcrumbs and Parmesan cheese in a small bowl.
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Dip chicken into buttermilk mixture in shallow bowl and coat completely. Then, put chicken into crumb mixture and turn until coated.
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Coat baking sheet with cooking spray and place chicken thighs on the sheet. Bake for 24 minutes or until a meat thermometer registers 165 degrees and chicken thighs are golden brown.
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Place the reserved buttermilk mixture (not used to coat the chicken) in the microwave and heat for 20 seconds. If the mixture separates while heating, stir until it is smooth.
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Place a chicken thigh on a plate and drizzle with the sauce. Enjoy!
LISA SAYS
Chicken thighs are slightly higher in calories and saturated fat than chicken breasts. But, I like cooking with chicken thighs because they don’t dry out and have much more flavor. To complete your healthy meal, serve the chicken with sautéed mixed vegetables and a crusty whole wheat baguette.
