2 skinless, boneless chicken breast halves

¼ C. buttermilk

3 tsp. chopped fresh thyme or 1 tsp. dried

3 T. plus 2 tsp. flour

3 T. cornmeal

2 bacon slices, chopped

2/3 C. chicken broth

2 green onions, chopped

 

Combine chicken, buttermilk and 1 tsp. thyme; turn to coat chicken well. Mix 3 T. flour and cornmeal. Add chicken to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper. Cook bacon until brown and crisp. Drain. Add chicken to skillet drippings. Fry until cooked through and brown on both sides, about 5 minutes per side. Transfer to plates. Whisk broth, remaining thyme and flour. Add to skillet and boil until thickened and reduced to 1/3 C.. Whisk in onions and bacon and bring to boil. Season with salt and pepper. Spoon gravy over chicken and serve. Serves 2.