Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 4 Servings
Chicken smothered in a delicious sauce is what you just might need today! Try this recipe now and surprise everyone with it. Have a wonderful day, friends. Enjoy!
Ingredients:
1/2 c Vegetable oil, for frying.
2 large boneless skinless chicken breasts
5 strips thick-cut bacon
Chicken Dredge
¼ c breadcrumbs, plain or Italian
¾ tsp black pepper
1 tsp seasoned salt
1/2 c all-purpose flour
Gravy
4 tbsp Butter
2.5 c chicken broth
1/3 c half and half, (half milk, half cream)
4 tbsp Flour
1 beef bouillon cube, or 1 tsp beef better than bouillon
1 tsp low sodium soy sauce, can sub-Worcestershire sauce
¼ tsp dried thyme
¼ tsp dried rosemary
1 tsp onion powder
1 tsp garlic powder
2-3 drops Kitchen Bouquet, optional
¼ tsp ground sage
Directions:
Add all the ingredients for the chicken dredge onto a large clean plate. Toss until well mixed.
Place a skillet on the stove and turn the heat to medium.
Add the bacon, then cook until crispy and brown. Remove from the skillet onto a clean plate lined with paper towels to drain any excess grease. Transfer the bacon grease into an oven-proof bowl.
Slice lengthwise the chicken pieces, then pound each with a meat mallet to 3/4-inch thick.
Use paper towels to pat dry the chicken, then coat each with the flour mixture. Shake off any excess.
Place the same skillet on the stove and turn the heat to medium-high.
Add the bacon grease and vegetable oil, then allow them to become hot.
Add the chicken and cook each side for about 5 minutes or until golden brown. Make sure to cook them in batches to prevent overcrowding.
Remove the chicken from the skillet onto a clean plate. Repeat the process with the rest of the chicken.
Empty the skillet, then add butter and allow it to melt.
Add the flour, then whisk and cook until it forms into a paste.
Add the liquid ingredients, then whisk continuously until well blended and thick.
Add the rest of the ingredients for the gravy, then stir until well blended.
Put the chicken back to the skillet over the sauce.
Add the crumbled bacon over the chicken.
Reduce the heat to low, then cook everything for another 10 to 15 minutes or until done.
Remove from the heat, then sprinkle freshly chopped parsley on top.
Serve hot with rice or mashed potatoes. Enjoy!
Nutrition Facts:
Calories: 666kcal, Carbohydrates: 26g, Protein: 20g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1687mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 456IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 2mg
Ingredients
- 1/2 c Vegetable oil, for frying.
- 2 large boneless skinless chicken breasts
- 5 strips thick-cut bacon
- Chicken Dredge
- ¼ c breadcrumbs, plain or Italian
- ¾ tsp black pepper
- 1 tsp seasoned salt
- 1/2 c all-purpose flour
- Gravy
- 4 tbsp Butter
- 2.5 c chicken broth
- 1/3 c half and half, (half milk, half cream)
- 4 tbsp Flour
- 1 beef bouillon cube, or 1 tsp beef better than bouillon
- 1 tsp low sodium soy sauce, can sub-Worcestershire sauce
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
- 2-3 drops Kitchen Bouquet, optional
- ¼ tsp ground sage
Instructions
Add all the ingredients for the chicken dredge onto a large clean plate. Toss until well mixed.
Place a skillet on the stove and turn the heat to medium.
Add the bacon, then cook until crispy and brown. Remove from the skillet onto a clean plate lined with paper towels to drain any excess grease. Transfer the bacon grease into an oven-proof bowl.
Slice lengthwise the chicken pieces, then pound each with a meat mallet to 3/4-inch thick.
Use paper towels to pat dry the chicken, then coat each with the flour mixture. Shake off any excess.
Place the same skillet on the stove and turn the heat to medium-high.
Add the bacon grease and vegetable oil, then allow them to become hot.
Add the chicken and cook each side for about 5 minutes or until golden brown. Make sure to cook them in batches to prevent overcrowding.
Remove the chicken from the skillet onto a clean plate. Repeat the process with the rest of the chicken.
Empty the skillet, then add butter and allow it to melt.
Add the flour, then whisk and cook until it forms into a paste.
Add the liquid ingredients, then whisk continuously until well blended and thick.
Add the rest of the ingredients for the gravy, then stir until well blended.
Put the chicken back to the skillet over the sauce.
Add the crumbled bacon over the chicken.
Reduce the heat to low, then cook everything for another 10 to 15 minutes or until done.
Remove from the heat, then sprinkle freshly chopped parsley on top.
Serve hot with rice or mashed potatoes. Enjoy!
Notes
Nutrition Facts: Calories: 666kcal, Carbohydrates: 26g, Protein: 20g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1687mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 456IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 2mg
