Description
Juicy, crispy fried chicken breasts coated in flavorful gravy with crispy bacon and fresh herbs, perfect for family dinners and easy to make in one skillet.
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
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 ½ cups chicken broth
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- ⅓ cup half and half
- 1 teaspoon low-sodium soy 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, reserving 2-4 tablespoons of the drippings.
- In the same pan, add the reserved bacon drippings and enough vegetable oil to cover the chicken. Heat over medium-high heat. Fry the chicken, 2 at a time, for 4-5 minutes per side until golden brown. Set aside.
- Remove excess oil from the pan, leaving the brown remnants (fond) for flavor. Melt butter in the same pan and whisk in flour to form a paste.
- Gradually add chicken broth, half and half, soy sauce, and seasonings while whisking to prevent lumps. Bring to a simmer, then add the beef bouillon and optional Kitchen Bouquet for color.
- Return the chicken to the pan along with any juices from the plate. Chop the bacon and sprinkle over the chicken. Cover partially and cook for 10-15 minutes until the chicken reaches 165°F.
Notes
For thicker gravy, simmer uncovered; for thinner gravy, add more chicken broth or half and half. Ensure the oil is hot before adding chicken for a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American