Ingredients: |
Ingredients: 5 strips thick-cut bacon
2 large boneless, skinless chicken breasts
½ cup vegetable oil, for frying
For the dredge:
½ cup all-purpose flour
¼ cup bread crumbs, plain or Italian
1 teaspoon seasoned salt
¾ teaspoon black pepper
For the gravy:
4 tablespoons butter
4 tablespoons flour
2 ½ cups chicken broth
1 beef bouillon cube
⅓ cup half-and-half
1 teaspoon low-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage
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Directions: |
Directions:To begin, add the chicken dredge ingredients to a large plate, tossing to combine. Set aside.
Measure out the gravy ingredients prior to starting.
Cook the bacon by frying it over medium-low heat until crispy on both sides. Remove from the pan and pour the grease into a heat-safe bowl. Reserve 2-4 tablespoons of clear bacon drippings from the pan, then wipe the pan clean.
As the bacon is cooking, slice each chicken breast in half lengthwise. Place saran wrap over the chicken breast and use a meat tenderizer to pound them to ¾-inch thickness. Coat the chicken by wiping it dry and then generously coat it in the flour mixture.
Add in the reserved bacon drippings to the pan, then add in the vegetable oil (enough to cover half of the chicken). Heat over medium-high heat. Once heated, add the chicken.
For 5 minutes per side, fry 2 chicken breasts at a time until they have a golden sear. Set aside on a plate. Adjust the heat as needed. Drain the oil from the pot using a paper towel, leaving the brown remnants.
Over medium heat, melt the butter and use a silicone spatula to scrape the bottom of the pan.
Gradually drizzle the flour, whisking continuously, until a paste forms. Add the broth and half-and-half in small amounts, constantly whisking. Slowly add in the beef bouillon, seasonings, and soy sauce.
Bring to a soft boil, then reduce to a simmer. Add the chicken back into the pan, as well as any juice from the plate.
Chop the bacon up and add it on top of the chicken.
Cover it partially, then cook for 10-15 minutes over low heat. The internal temperature should be 165º prior to serving.
Garnish with parsley and serve with mashed potatoes, if desired. |
This recipe for Smothered Chicken is from