Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 4 Servings
Chicken smothered in a rich and creamy sauce! This recipe is one to try! Ready in just an hour, you will surely have the best dish to serve your loved ones. Enjoy!
Ingredients:
½ c Vegetable oil, for frying
2 large boneless, skinless chicken breasts
5 strips of thick-cut bacon
Chicken Dredge:
¼ c bread crumbs, plain or Italian
1 tsp seasoned salt
½ c all-purpose flour
¾ tsp black pepper
Gravy:
⅓ c half and half, (half milk, half cream)
1 tsp low sodium soy sauce, can sub-Worcestershire sauce
4 tbsp Butter
1 beef bouillon cube, or 1 tsp beef better than bouillon
2-3 drops Kitchen Bouquet, optional
¼ tsp dried rosemary
¼ tsp dried thyme
1 tsp onion powder
¼ tsp ground sage
4 tbsp Flour
2.5 c chicken broth
1 tsp garlic powder
Directions:
In a large bowl, add all the ingredients for the chicken dredge. Whisk everything until well incorporated.
Place a pan on the stove and turn the heat to medium-low.
Add the bacon into the hot pan, then cook for a few minutes until crispy and brown.
Move the bacon onto a clean plate and the accumulated grease into a heat-proof bowl.
Slice the chicken breast into two, then cover each with plastic wrap and gently pound with a meat mallet to slightly flatten.
Use paper towels to pat dry the chicken slices.
Dredge each chicken with the flour mixture. Shake off any excess.
Add the bacon grease into the pan together with vegetable oil. Turn the heat to medium-high and wait to become hot.
Add the chicken into the hot pan, then cook each side for 5 minutes or until they turn golden brown. Transfer the chicken onto a clean plate. Remove the oil from the pan.
Add butter into the same pan and allow it to melt.
Add flour, then whisk and cook for about a minute.
Add half & half and broth, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
Add soy sauce, beef bouillon, and seasonings. Stir until well blended. Allow the mixture to boil.
Turn the heat down to low, then add a bit of kitchen bouquet if you want a darker color of the sauce.
Put the chicken and crumbled bacon back into the pan, then toss until well coated with the delicious sauce. Simmer everything for about 10 minutes. Remove from the heat.
Sprinkle freshly chopped parsley on top to garnish.
Serve immediately with mashed potatoes. Enjoy!
Nutrition Facts:
Calories: 666 kcal, 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