Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 4 PEOPLE
Enjoy a restaurant-quality meal at home with this juicy fried chicken breast smothered in a flavorful gravy with crispy bacon. Impress everyone around the table and watch them devour this amazing dish!
5 strips thick-cut bacon
2 large boneless skinless chicken breasts\
1/2 c. Vegetable oil, for frying
1/2 c. all-purpose flour
¼ c. breadcrumbs, plain or Italian
1 tsp seasoned salt
¾ tsp black pepper
4 tbsp Butter
4 tbsp Flour
2.5 c. chicken broth
1 beef bouillon cube or 1 tsp better than bouillon
1/3 c. half and half
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried sage
2-3 drops Kitchen Bouquet, optional
How to make Smothered Chicken
Step 1: To a large plate, add the chicken dredge ingredients. Mix to combined and set aside. Before starting, measure out the gravy ingredients.
Step 2: Over medium-low heat, fry the bacon until both sides are crispy. When done, take the bacon off the pan. Then, into a heat-safe bowl, pour the bacon grease. Set aside about 2 to 4 tbsp clear bacon drippings. Now, wipe the pan clean.
Step 3: In half lengthwise, slice each chicken breast to make 2 thinner slices. Over the chicken, place a saran wrap. Pound the chicken using a meat tenderizer to around 3/4-inch thick. Then, wipe the bacon dry and generously coat them in the flour mixture. Make sure to get the flour mixture in every nook ad cranny of the chicken.
Step 4: To the same pan, heat the reserved drippings plus enough vegetable oil to cover the chicken in half over medium-high heat. Add 2 chicken at a time to the hot and glistening oil and fry for about 5 minutes on each side until golden sear. Remove the chicken from the pan when done and transfer to a plate. When cooking, adjust the heat as needed.
Step 5: Drain the oil, removing any black spots from the pan using a paper towel but make sure to leave the brown remnants. Place the butter in the pan. Melt over medium heat, cleaning the bottom of the pan using a silicone spatula. Slowly sprinkle the flour, stirring constantly until paste forms.
Step 6: In small increments, add the liquid to the pan, whisking regularly. Now, slowly add in the beef bouillon followed by the soy sauce and seasoning. Bring the mixture to a gentle boil, then decrease the heat to a simmer. If you want a darker colour, you can add a couple of drops of kitchen bouquet.
Step 7: Return the chicken to the pan with the juices from the plate. Over the chicken, add the chop up bacon. Partially cover the pan and continue to cook for an additional 10 to 15 minutes over low heat. It’s done when the internal temperature of the chicken reached 165 degrees.
Step 8: Serve the chicken with mashed potatoes garnished with parsley. Enjoy!
You can manage the consistency of the gravy by gradually adding the chicken broth/half and a half to the roux in small increments.
If you want a thicker gravy, allow it to go on simmering, uncovered.
Or add a splash of half and half, milk, or broth if you desire a thinner gravy.
To make sure the breading of the chicken stays on, ensure the oil is hot enough before cooking the chicken.
Using a meat tenderizer, make texture on the surface of the chicken. Also, this will ensure the breading clings more on to the chicken.
For this recipe, you can also use chicken thighs or pork chops in place of chicken breasts.
Using unsalted butter and/or reduced-sodium broth controls the sodium in this recipe.
Calories: 666kcal | 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