Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Servings: PEOPLE
My kids love chicken so I make sure to prepare only the best for them. One of our favourites is this smothered chicken complete with crispy bacon. The succulent chicken is smothered in a flavorful gravy. This is truly a restaurant-quality meal that you can easily make at home!
Ingredients
2 large boneless skinless chicken breasts
1/2 c. Vegetable oil, for frying
5 strips thick-cut bacon
Chicken Dredge:
¼ c. breadcrumbs, plain or Italian
1/2 c. all-purpose flour
¾ tsp black pepper
1 tsp seasoned salt
Gravy:
4 tbsp Flour
2.5 c. chicken broth
1 beef bouillon cube, or 1 teaspoon beef better than bouillon
1 tsp low sodium soy sauce, or use Worcestershire sauce
1/3 c. half and half, (half milk, half cream)
4 tbsp Butter
1 tsp garlic powder
¼ tsp dried thyme
1 tsp onion powder
¼ tsp ground sage
¼ tsp dried rosemary
2-3 drops Kitchen Bouquet, optional
How to make Smothered Chicken
Step 1: To a large plate, combine the dredge ingredients and set them aside. Before starting, make sure to measure out the ingredients.
Step 2: Over medium-low heat, fry the bacon until all sides are crispy. Set the bacon aside when done and pour the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. If needed, wipe any black residue from the pan.
Step 3: To make 2 2 thinner slices, slice the chicken breasts in half lengthwise. Over the slices, place a saran wrap and pound 3/4 inches thick using a meat tenderizer. Then, pat the chicken dry.
Step 4: In the lour mixture, generously coat the chicken.
Step 5: To the clean pan, add the reserved bacon drippings and just enough vegetable oil to cover the chicken in half. Add 2 pieces of chicken to the hot oil and cook over medium-high heat for about 5 minutes on each side until golden. On a plate, set the seared chicken aside.
Step 6: After removing the oil from the pan, remove any black spot from the pan using a paper towel, leaving only the brown remnants.
Step 7: To make the roux, add the butter to the pan. Let it melt and clean the bottom of the pan using a silicone spatula. Slowly add the flour, stirring constantly until paste forms.
Step 8: To the pan, pour in the liquid in a small amount, stirring constantly. Then, gradually add the rest of the gravy ingredients (beef bouillon, soy sauce, and seasonings). Bring the roux to a gentle boil. Once boiling, decrease the heat to a simmer. If you want a darker colour, add a couple of drops of kitchen bouquet.
Step 9: Return the chicken to the pan with the juices from the plate. Top with the chopped bacon.
Step 10: Partially cover the pan and continue to cook for about 10 to 15 minutes over low heat until the internal temperature of the chicken reads 165 degrees.
Step 11: Serve the chicken garnished with parsley. Enjoy with mashed potatoes.
Nutrition Facts:
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
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 c. Vegetable oil, for frying
- 5 strips thick-cut bacon
- Chicken Dredge:
- ¼ c. breadcrumbs, plain or Italian
- 1/2 c. all-purpose flour
- ¾ tsp black pepper
- 1 tsp seasoned salt
- Gravy:
- 4 tbsp Flour
- 2.5 c. chicken broth
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- 1 tsp low sodium soy sauce, or use Worcestershire sauce
- 1/3 c. half and half, (half milk, half cream)
- 4 tbsp Butter
- 1 tsp garlic powder
- ¼ tsp dried thyme
- 1 tsp onion powder
- ¼ tsp ground sage
- ¼ tsp dried rosemary
- 2-3 drops Kitchen Bouquet, optional
Instructions
Step 1: To a large plate, combine the dredge ingredients and set them aside. Before starting, make sure to measure out the ingredients.
Step 2: Over medium-low heat, fry the bacon until all sides are crispy. Set the bacon aside when done and pour the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. If needed, wipe any black residue from the pan.
Step 3: To make 2 2 thinner slices, slice the chicken breasts in half lengthwise. Over the slices, place a saran wrap and pound 3/4 inches thick using a meat tenderizer. Then, pat the chicken dry.
Step 4: In the lour mixture, generously coat the chicken.
Step 5: To the clean pan, add the reserved bacon drippings and just enough vegetable oil to cover the chicken in half. Add 2 pieces of chicken to the hot oil and cook over medium-high heat for about 5 minutes on each side until golden. On a plate, set the seared chicken aside.
Step 6: After removing the oil from the pan, remove any black spot from the pan using a paper towel, leaving only the brown remnants.
Step 7: To make the roux, add the butter to the pan. Let it melt and clean the bottom of the pan using a silicone spatula. Slowly add the flour, stirring constantly until paste forms.
Step 8: To the pan, pour in the liquid in a small amount, stirring constantly. Then, gradually add the rest of the gravy ingredients (beef bouillon, soy sauce, and seasonings). Bring the roux to a gentle boil. Once boiling, decrease the heat to a simmer. If you want a darker colour, add a couple of drops of kitchen bouquet.
Step 9: Return the chicken to the pan with the juices from the plate. Top with the chopped bacon.
Step 10: Partially cover the pan and continue to cook for about 10 to 15 minutes over low heat until the internal temperature of the chicken reads 165 degrees.
Step 11: Serve the chicken garnished with parsley. Enjoy with mashed potatoes.
