Smothered Chicken
Description
This is a restaurant quality chicken dish your family will want on your meal rotation because it's so delicious. The chicken is juicy and moist, with a yummy gravy that's great to enjoy on mashed potatoes, rice or egg noodles.
Ingredients
5 thick cut bacon slices
2 large, boneless, skinless chicken breasts
1/2 c. vegetable oil, for frying
Chicken Dredge:
1/2 c. all-purpose flour
1/4 c. breadcrumbs, your choice
1 t. seasoned salt
3/4 t. black pepper
Gravy:
4 T. butter
4 T. flour
2 1/2 c. chicken broth
1 beef bouillon cube
1/3 c. Half and Half, (half milk, half cream)
1 t. low-sodium soy sauce, or Worcestershire sauce
1 t. onion powder
1 t. garlic powder
1/4 t. dried thyme
1/4 t. dried rosemary
1/4 t. ground sage
2-3 drops Kitchen Bouquet, if desired for color
freshly chopped parsley, for garnish
Directions
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Place chicken dredge ingredients on a large plate or platter; stir; set aside.
Measure out gravy ingredients.
Fry bacon in a skillet over medium-low heat until crispy on both sides. Remove from skillet; transfer to a paper towel lined plate; chop when cooled.
Pour bacon grease into a heat-safe bowl, reserving 2-4 T. clear bacon drippings. Use paper towels to wipe any black residue from the skillet, if needed.
While the bacon is cooking, slice chicken breasts in half lengthwise to create 2 thinner slices each, 4 total. Cover in plastic wrap; use the flat side of a meat tenderizer to pound each to about 3/4 inches thick.
Wipe the chicken dry with paper towels. Coat chicken generously in the flour mixture, getting into every nook and cranny.
Add reserved bacon drippings to the clean pan with enough vegetable oil to cover the chicken by half. Heat over medium-high heat. When heated and glistening, add chicken. Cook 2 at a time, about 5 minutes per side, until they have a nice golden sear. Set aside on a platter; cover to keep warm.
Adjust heat down slightly and back up throughout cooking, as needed.
Remove oil from the pot and use paper towels to remove any black spots, but leaving any brown bits. This is called ‘fond’ and will give the gravy a nice flavor.
To make the roux, melt butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle in the flour gradually, whisking continuously, until a paste forms.
Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If adding it all at once, the roux will “break” and it won’t be thick.
Slowly add remaining gravy ingredients by adding in the beef bouillon, soy sauce, and seasonings.
Bring to a gentle boil; reduce to a simmer; add a few drops of Kitchen Bouquet, if preferring a darker color.
Add the chicken back to the pan along with any juices from the platter. Place chopped bacon on the top of the chicken. Cover partially; cook over low heat for 10-15 minutes until internal temperature of the chicken reaches 165 degrees.
Garnish with parsley. Serve with mashed potatoes, egg noodles or rice, if desired.
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
4 servings.