Pan-fried Chicken with Bacon and Thyme Gravy - chicken breasts

Method

• In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
• Turn and coat the chicken well.
• In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
• Add the chicken and coat completely.
• Season generously with salt and pepper.
• In a medium,heavy skillet, cook the bacon until crisp and brown.
• Transfer bacon to paper towels, leaving drippings in the skillet.
• Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
• Transfer chicken to plates and keep warm.
• In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
• Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
• Crumble the bacon and stir into gravy along with the green onions.
• Return to a boil and season with salt and pepper.
• Spoon gravy over chicken.
• Serve.