In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 c. water. Stir mix. into skillet; over mid-hi heat, heat until mix. boils and thickens; boil 1 min. Remove from heat; stir in quarter ac. butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs. Nutritional info. per serving: 280 cal., 10g fat, 116mg chol., 845mg sodium.