Smothered Chicken

 

Ingredients:

• 5 strips thick-cut bacon
• 2 large boneless, skinless chicken breasts
• 1/2 cup vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs, plain or Italian
• 1 teaspoon seasoned salt
• 3/4 teaspoon black pepper
• 4 tablespoons butter
• 4 tablespoons flour
• 2.5 cups chicken broth
• 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
• 1/3 cup half and half
• 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground sage
• 2-3 drops Kitchen Bouquet (optional)

Instructions:

1. Cook the bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
2. Slice and pound the chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick.
3. Coat the chicken: Wipe the chicken dry and coat generously in the flour mixture.
4. Cook the chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for 4-5 minutes per side, until they have a nice golden sear. Set aside on a plate.
5. Make the roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
6. 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.
7. Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
8. Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
9. Add the chicken back to the pan along with any juice from the plate.
10. Chop up the bacon and add it to the top of the chicken.
11. Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
12. Garnish with parsley and serve with mashed potatoes.

Tips:

• To control the consistency of the gravy, add the chicken broth/half and half to the roux slowly and in small increments. This is the key to keeping the consistency nice and thick. For thicker gravy, let it continue to simmer, uncovered. For thinner gravy, add a splash of half and half, milk, or broth.
• Ensure the oil is hot enough prior to adding the chicken to ensure the breading stays on.
• Create texture on the surface of the chicken with a meat tenderizer to give the breading more to cling on to, this will give it more of a fried chicken look. Work the breading into every nook and cranny.
• Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
• To control the sodium in this recipe, you can use unsalted butter and/or reduced sodium broth. Additional salt can always be added if desired.