Savory Smothered Chicken (Print Version)
# Ingredients:
→ For the Chicken and Bacon
01 -
5 thick-cut bacon slices
02 -
2 big chicken breasts (no bones or skin)
03 -
1/2 cup vegetable oil (for frying)
→ Crispy Coating Mix
04 -
3/4 teaspoon black pepper
05 -
1 teaspoon seasoned salt
06 -
1/4 cup breadcrumbs (Italian or plain)
07 -
1/2 cup regular flour
→ Rich Gravy Sauce
08 -
4 tablespoons of butter
09 -
4 tablespoons plain flour
10 -
2 1/2 cups chicken stock (lower salt, if possible)
11 -
A teaspoon of low-sodium soy sauce
12 -
1/4 teaspoon of ground sage
13 -
A beef bouillon cube or a teaspoon of beef bouillon paste
14 -
1/4 teaspoon dried thyme leaves
15 -
1/4 teaspoon dried rosemary
16 -
1/3 cup of half-and-half
17 -
1 teaspoon onion powder
18 -
1 teaspoon garlic powder
19 -
A couple of drops of Kitchen Bouquet (optional)
# Instructions:
01 -
Get your gravy ingredients pre-measured and your crispy coating ingredients mixed together on a large plate. It'll make cooking so much easier!
02 -
Slowly fry the bacon on medium-low until it's nice and crispy. Save 2-4 tablespoons of the clear oil from cooking, and put the rest aside in a heatproof bowl. If there are burnt bits in the pan, wipe them out.
03 -
Slice each chicken breast down the middle to make thinner pieces and cover them with plastic wrap. Use a meat tenderizer to gently flatten them to about 3/4 inches thick for even cooking and to help the coating stick well.
04 -
Pat the chicken dry and coat it generously in the seasoned flour mix. Add enough oil to your reserved bacon grease to fry the chicken halfway. Heat it on medium-high, then fry the chicken in small batches, about 4-5 minutes on each side, until crispy and golden.
05 -
Dump out the cooking oil but keep the browned bits in the pan for flavor. Melt the butter in the pan, stir in the flour to make a roux, and slowly whisk in the chicken stock and half-and-half. Keep whisking and add in the seasonings and bouillon until the sauce is silky smooth.
06 -
Place the chicken in the pan, sprinkle the crumbled bacon on top, and let it all bubble together for 10-15 minutes until the chicken's fully cooked (165°F). Top with parsley and serve with mashed potatoes.
# Notes:
01 -
Making thicker gravy? Let it boil uncovered for a bit. Want it thinner? Add a splash of chicken stock or half-and-half.
02 -
To get the perfect crispy coating, make sure the oil is hot enough before frying.
03 -
You could swap in chicken thighs or even pork chops if you want!