Prep Time: 15 Mins | Cook Time: 50 Mins | Total Time: 1 Hr 5 Mins | Yield: 4 Servings
Everything about this dish is insanely delicious! From the chicken to the creamy sauce, you will surely have a good time! Serve it with mashed potatoes or rice. Enjoy!
Ingredients:
5 strips thick-cut bacon
2 large boneless, skinless chicken breasts
1/2 cup Vegetable oil, for frying
Chicken Dredge
1 tsp seasoned salt
1/2 c all-purpose flour
¾ tsp black pepper
¼ c bread crumbs, plain or Italian
Gravy
1/3 c half and half, (half milk, half cream)
1 tsp onion powder
4 tbsp Flour
1 tsp garlic powder
1 tsp low sodium soy sauce, can sub Worcestershire sauce
¼ tsp dried rosemary
¼ tsp dried thyme
2.5 c chicken broth, consider low sodium
¼ tsp ground sage
1 beef bouillon cube, or 1 teaspoon of beef better than a bouillon
2-3 drops of Kitchen Bouquet, optional
4 tbsp Butter
Directions:
On a large plate, add all the ingredients for the chicken dredge. Toss everything until well incorporated.
Place a pan on the stove and turn the heat to medium-low. Add the bacon and cook for a few minutes until crispy. Move it to a clean plate. Set aside the bacon grease for later use.
Thinly slice lengthwise, each chicken breast. Wrap each with saran, then gently pound to about 3/4-inch thick.
Use paper towels to pat dry each chicken breast, then sprinkle the flour mixture on top and rub to coat well.
In the same pan, add the bacon grease and vegetable oil. Turn the heat to medium-high and allow it to become hot.
Add the chicken breasts in batches to the hot pan, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate. Repeat the process with the rest of the chicken breasts.
In the same pan, add butter and allow it to melt. Scrape the bottom to get the browned bits. Whisk in flour and cook until it forms a Roux.
Gradually add half & half and broth, then stir continuously until well blended. Let the mixture become thick.
Stir in the seasonings, beef bouillon, and soy sauce until well blended. Turn the heat to low, then simmer the mixture for a few minutes.
Put the chicken breasts back into the pan, then toss to coat. Crumble the bacon and scatter them on top of the chicken.
Cover the pan with the lid, then cook everything for about 10 to 15 minutes.
Serve and enjoy!
Notes:
Feel free to use pork chops or chicken thighs for this recipe.
Leftovers should be kept in the fridge.
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
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