Bacon Gravy Smothered Chicken (Printer-Friendly Version)

# What You'll Need:

→ Chicken

01 - 5 strips thick cut bacon
02 - 2 large boneless skinless chicken breasts
03 - 1/2 cup vegetable oil for frying

→ Chicken Dredge

04 - 1/2 cup all-purpose flour
05 - 1/4 cup breadcrumbs, plain or Italian
06 - 1 teaspoon seasoned salt
07 - 3/4 teaspoon black pepper

→ Sauce

08 - 4 tablespoons butter
09 - 4 tablespoons flour
10 - 2.5 cups chicken stock
11 - 1 beef bouillon cube
12 - 1/3 cup half and half
13 - 1 teaspoon soy sauce
14 - 1 teaspoon onion powder
15 - 1 teaspoon garlic powder
16 - 1/4 teaspoon dried thyme
17 - 1/4 teaspoon dried rosemary
18 - 1/4 teaspoon ground sage
19 - 2-3 drops Kitchen Bouquet (optional)

# Let's Cook!:

01 - Mix the dredging ingredients on a large plate and set aside. Measure out the gravy ingredients before starting
02 - Fry bacon over medium-low heat until crispy. Remove from pan and transfer bacon grease to a heat-safe bowl. Keep 2-4 tablespoons of clear bacon drippings for later
03 - Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and pound to about 3/4 inch thick with a meat mallet
04 - Pat chicken dry and thoroughly coat with the flour mixture, making sure to cover all parts
05 - Heat reserved bacon drippings in pan, adding enough vegetable oil to cover chicken halfway. Fry chicken in batches, 4-5 minutes per side until golden brown
06 - Drain excess oil from pan, wipe out burnt residue leaving the browned bits behind
07 - Melt butter in pan over medium heat, gradually whisk in flour to form a smooth paste
08 - Slowly pour in broth and half-and-half in small increments, whisking constantly. Allow mixture to thicken between additions
09 - Stir in beef bouillon, soy sauce, and all seasonings
10 - Bring sauce to a gentle boil, then reduce heat to a simmer. Add Kitchen Bouquet if desired for darker color
11 - Return cooked chicken to pan along with any juices from the plate. Crumble bacon and sprinkle over chicken
12 - Cover pan partially and simmer on low for 10-15 minutes until chicken reaches 165°F internal temperature
13 - Garnish with parsley and serve with mashed potatoes

# Cook's Notes:

01 - The browned bits at the bottom of pan add flavor to the sauce
02 - Chicken breasts should be pounded for even cooking
03 - Add liquid to roux gradually to prevent lumps

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