Description
This Smothered Chicken recipe features juicy, crispy fried chicken breasts coated in a flavorful gravy with crispy bacon and fresh herbs, perfect for family dinners.
Ingredients
- 5 strips thick cut bacon
- 2 large boneless, skinless chicken breasts
- ½ cup vegetable oil, for frying
- ½ cup all-purpose flour
- ¼ cup breadcrumbs (plain or Italian)
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 ½ cups chicken broth (low sodium recommended)
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- ⅓ cup half and half
- 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional)
Instructions
- Slice each chicken breast in half lengthwise, then pound to about ¾ inch thick. Coat in the flour mixture and set aside.
- Fry bacon over medium-low heat until crispy. Remove from the pan, and reserve 2-4 tablespoons of the bacon drippings.
- In the same pan, add reserved bacon drippings and vegetable oil, then heat over medium-high heat. Fry the chicken, 2 at a time for 4-5 minutes per side, until golden brown. Set fried chicken aside.
- Remove excess oil and black residue from the pan but leave the brown remnants for flavor. Melt butter in the same pan and whisk in flour to form a roux.
- Gradually add chicken broth, half and half, soy sauce, and seasonings while whisking. Bring to a simmer, then add bouillon and optional Kitchen Bouquet.
- Return chicken to the pan with its juices. Chop bacon and sprinkle over the chicken. Cover partially and cook for 10-15 minutes until internal temperature reaches 165°F.
Notes
For thicker gravy, simmer uncovered; for thinner gravy, add more chicken broth. Ensure the oil is hot for crispy chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Frying
- Cuisine: American