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Filename: smothered-chicken-with-bacon-gravy-recipe

Smothered Chicken with Bacon Gravy

Tender fried chicken breasts smothered in a rich, homemade bacon gravy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 5 strips thick cut bacon
  • 2 large boneless skinless chicken breasts sliced in half horizontally
  • 1/2 cup vegetable oil for frying
  • 1/2 cup all-purpose flour for dredge
  • 1/4 cup breadcrumbs Italian style recommended
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour for gravy
  • 2 1/2 cups low sodium 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 ground sage

Equipment

  • Large skillet
  • Meat Tenderizer

Method
 

  1. Combine the flour, breadcrumbs, seasoned salt, and pepper on a large plate for dredging.
  2. Cook the bacon in your skillet over medium low heat until crispy. Remove the bacon and reserve 2 to 4 tablespoons of the drippings.
  3. Slice each chicken breast in half lengthwise to create thinner cutlets. Pound them to about 3/4 inch thickness. Pat the chicken dry and coat generously in the flour mixture.
  4. Add the reserved drippings and vegetable oil to the pan. Heat over medium high heat. Fry the chicken for 4 to 5 minutes per side until golden brown. Set aside.
  5. Drain the oil but leave the brown fond on the bottom of the pan. Melt the butter over medium heat and scrape up the fond. Whisk in the flour to form a paste.
  6. Add the chicken broth and half and half in small splashes, whisking constantly. Stir in the bouillon, soy sauce, and spices. Simmer until thickened.
  7. Return the chicken to the pan and add the chopped bacon. Cover partially and simmer for 10 to 15 minutes until the chicken reaches 165 degrees F internally.

Notes

I recommend using the stovetop for reheating to keep the gravy smooth. Add a splash of broth if the gravy is too thick.