Smothered Chicken with Bacon Gravy (Print Version)

# Ingredients:

→ For the Chicken and Bacon

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

→ Crispy Coating Mix

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

→ Rich Gravy Sauce

08 - 4 tablespoons butter
09 - 4 tablespoons flour
10 - 2.5 cups chicken broth (preferably low sodium)
11 - 1 beef bouillon cube or 1 teaspoon beef better than bouillon
12 - 1/3 cup half and half
13 - 1 teaspoon soy sauce (low sodium)
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)

# Instructions:

01 - Start by mixing your crispy coating ingredients on a large plate. Get all your gravy ingredients measured and ready to go - this will make the cooking process much smoother!
02 - Fry your bacon over medium-low heat until it's perfectly crispy. Save 2-4 tablespoons of the clear bacon drippings and store the rest in a heat-safe bowl. Give the pan a quick wipe if you spot any black bits.
03 - Cut each chicken breast in half lengthwise to make thinner cutlets. Cover them with plastic wrap and gently pound to about 3/4 inch thickness - this helps create a nice texture for the coating to stick to.
04 - Pat the chicken dry and thoroughly coat it in the seasoned flour mixture. Heat the reserved bacon drippings and enough oil to cover the chicken halfway over medium-high heat. Fry the chicken in batches, 4-5 minutes per side until golden brown.
05 - Pour out the oil, keeping those flavorful brown bits in the pan. Melt butter and gradually whisk in flour to make a roux. Slowly add broth and half and half, whisking constantly. Stir in seasonings and bouillon until you have a smooth, rich gravy.
06 - Return the chicken to the pan, crumble the bacon over top, and let it all simmer together for 10-15 minutes until the chicken reaches 165°F. Garnish with fresh parsley and serve with mashed potatoes.

# Notes:

01 - For thicker gravy, let it simmer uncovered. For thinner gravy, add a splash of half and half or broth.
02 - The key to perfect breading is making sure your oil is hot enough before adding the chicken.
03 - You can substitute chicken thighs or pork chops for the chicken breasts.

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