Smothered Chicken

Chicken and bacon. Two wonderful things together. This recipe does take a bit of time, but I think it ended up being worth it. Smells great, looks great, tastes great. Give it a try and let me know what you think. 

• 5 strips thick cut bacon
• 2 large boneless skinless chicken breasts
• 1/2 cup vegetable oil, for frying
• 3/4 cup all-purpose flour, 4 Tbsp for gravy
• 1/4 cup breadcrumbs, plain or Italian
• 1 tsp seasoned salt
• 3/4 tsp black pepper
• 4 Tbsp butter
• 2 cups chicken broth
• 1 beef bouillon cube
• 1/3 cup half and half
• 1 tsp low sodium soy sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 dried rosemary
• 1/4 tsp dried sage

Add 3/4 cup flour, breadcrumbs, seasoned salt, and black pepper to a large plate and toss to combine. Set aside. 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 Tbsp of clear bacon drippings. Wipe pan clean. 

While the bacon cooks, slice each chicken breast in half lengthwise to create two thinner slices. Place plastic wrap over them and use a meat tenderizer to pound them to about 3/4 inch thick. Wipe the chicken dry and coat generously with the flour mixture. 

Add the reserved bacon droppings 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 about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. 

Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. Melt the butter over medium heat and use a silicone spatula to loosen any remaining bits stuck to the pan. Sprinkle the remaining flour gradually, whisking continuously, until a paste forms. 

Add the broth and half and half in small increments, whisking constantly. It will thicken up between each splash of liquid. Slowly add remaining ingredients. Bring to a boil, then reduce to a simmer. Add the chicken back to the pan along with any juice from the plate. 

Chop up the bacon and add it to the top of the chicken. Cover partially and cook over low heat for 10-15 minutes, or until chicken is cooked through. Garnish with parsley and serve with mashed potatoes. 

Serves 4

Prep Time: 45 minutes

Total Time: 1 hour

Recipe from The Cozy Cook