The Scoop
Crispy chicken, smoky bacon, and a blanket of creamy gravy; this is comfort food with absolutely no interest in being subtle.
The chicken gets a golden, seasoned crust before being tucked into a rich gravy infused with herbs, garlic, and a little soy sauce. Serve it over mashed potatoes and let the gravy do what it was born to do.
Ingredients
For the dredge:
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs, plain or Italian
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
For the gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken broth
- 1 beef bouillon cube
- 1/3 cup half-and-half
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 5 strips thick-cut bacon
- 2 large chicken breasts, boneless, skinless
- 1/2 cup vegetable oil, for frying
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 the bacon 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.
- Slice each chicken breast in half lengthwise.
- Place saran wrap over the chicken breast and use a meat tenderizer or your hand to pound them to 3/4-inch thickness.
- Pat the chicken dry. Then, generously coat it in the dredge.
- 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 them 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 low 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 165 degrees F prior to serving.
- Garnish with parsley and serve with mashed potatoes, if desired.
×
