This recipe for Lemon-Thyme Chicken Thighs Pilata was submitted by Mildred Rutar, Torrington, WY.

Lemon-Thyme Chicken Thighs Pilata

16 chicken thighs

4 teaspoons garlic salt

1 1/4 cups all-purpose flour

3 teaspoons dried thyme

3 tablespoons vegetable oil

3 tablespoons honey

1 tablespoon prepared mustard

2 tablespoons horseradish
3 tablespoons lemon juice
1/3 cup, plus 1/2 cup buttermilk - divided use
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 lemons, sliced
3 sprigs fresh mint

1. Rub each chicken thigh with garlic salt.
2. In medium shallow dish, mix flour and thyme. Roll chicken in flour mixture, dredging to coat.
3. In large nonstick frypan, place oil and heat to medium high temperature.
4. Add chicken to frypan and cook about 6 minutes on each side or until brown. Remove chicken from frypan and arrange in 9 x 13 non-stick baking pan.
5. In medium bowl, mix together honey, mustard, horseradish, lemon juice and 1/3 cup of the buttermilk. Drizzle mixture over chicken.
6. Bake chicken in 375°F (190°C) oven about 45 minutes or until fork can be inserted with ease.
7. Drain all but 2 tablespoons oil and place frypan over medium heat. Add salt, pepper, flour and remaining 1/2 cup buttermilk. Cook, stirring, until sauce thickens.
8. To serve, arrange chicken on platter and drizzle sauce over chicken. Garnish with lemon slices and mint sprigs.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.