| Ingredient | ULF # | Portion |
|---|---|---|
| Gerber Amish Boneless Skinless Chicken Thighs | 673243 | 1 ea. |
| Land O'Lakes 1% Buttermilk | 149728 | .5 cup |
| Dakota Premium White Wheat Flour | 345165 | .25 cup |
| Livia's Kosher Salt, Pepper & Garlic Seasoning | 290904 | .25 oz. |
| Button Mushrooms | 128869 | 2 oz. |
| Major Foods Superb NAMSG Country Gravy Mix | 294330 | 4 cups |
| Cloverdale Pork Sausage | 547517 | 2 oz. |
| Michael Foods Simply Potatoes Shredded Hashbrowns | 703926 | 8 oz. |
| Pan O Gold 3/4" Sliced White Bread | 715604 | 2 sli. |
Pound out chicken thighs until half inch thick. Marinate chicken thighs in buttermilk and seasoning blend.
Sauté pork sausage and mushrooms until browned and add 1 cup of pre-made country gravy.
Remove chicken from buttermilk and coat in flour. Fry chicken until internal temperature of 165 degrees and let rest for 2 minutes.
Sauté hashbrowns with a small amount of butter until golden brown. Plate hashbrowns and chicken and top the chicken with the mushroom sausage gravy.
