Makes 2 servings. Difficulty
2 chicken breast halves, skinless & boneless 1/4 cup buttermilk 3 teaspoons fresh thyme, chopped 3 Tablespoons plus 2 teaspoons gf flour 3 Tablespoons yellow cornmeal 2 gf bacon slices, chopped 2/3 cup gf chicken stock 2 green onions, chopped
Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well.
Mix 3 tablespoons flour and cornmeal in another 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.
In a heavy, medium skillet cook bacon 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.
In a small bowl whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour 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.