Smothered Chicken Bacon Gravy (Print Version)
# Ingredients:
→ Meat and Poultry
01 -
2 large boneless, skinless chicken breasts
02 -
5 strips thick-cut bacon
→ For Frying
03 -
120 ml vegetable oil
→ Dredge
04 -
0.75 teaspoon ground black pepper
05 -
1 teaspoon seasoned salt
06 -
30 g plain or Italian breadcrumbs
07 -
65 g all-purpose flour
→ Gravy
08 -
2-3 drops browning sauce (optional)
09 -
0.25 teaspoon ground sage
10 -
0.25 teaspoon dried rosemary
11 -
0.25 teaspoon dried thyme
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1 teaspoon low sodium soy sauce or Worcestershire sauce
15 -
80 ml half and half (go half milk, half cream)
16 -
1 beef bouillon cube or 1 teaspoon beef base
17 -
600 ml chicken broth, low sodium if you can
18 -
30 g all-purpose flour
19 -
60 g unsalted butter
# Instructions:
01 -
Lay out all your gravy stuff and get the flour, breadcrumbs, seasoning salt, and pepper mixed together on a big plate. Makes things way easier once you get going.
02 -
Let your bacon cook over medium-low until crispy. Scoop it out and hang onto about 2-4 tablespoons of its fat—toss out the rest. Wipe up any dark bits left behind.
03 -
With a sharp knife, slice each chicken breast to make two thinner pieces. Slap some plastic wrap on top and gently pound them to around 2 cm with a meat mallet so they cook evenly.
04 -
Make sure the chicken's nice and dry, then dunk it in your crumb mix. Really press it on all sides so the coating sticks.
05 -
Pour those saved bacon drippings into your pan along with vegetable oil until it comes up halfway on the chicken. Heat to medium-high. Cook the chicken (do two at a time), around 4–5 minutes per side till they're golden brown. Set the finished pieces aside.
06 -
Tip out any leftover oil from the pan. Wipe away any black bits but leave all the tasty browning in there.
07 -
Drop butter into the warm pan and melt it, scraping up the yummy browned bits. Bit by bit, whisk in the flour until you get a smooth, thick paste.
08 -
Slowly splash in chicken broth and half and half while you keep whisking so the gravy stays thick. Toss in beef bouillon, soy or Worcestershire, onion powder, garlic powder, and all the herbs. Add browning sauce if that's your style. Let it bubble, then turn it down to a simmer.
09 -
Set the chicken (and its juices) back in the gravy. Chop up the bacon and sprinkle it on top. Cover the pan halfway and let everything cook low for 10–15 minutes, so the chicken is cooked through (should hit 74°C inside).
10 -
Top it all with a little chopped parsley and eat while it's hot. Tastes amazing with mashed potatoes.
# Notes:
01 -
Make your sauce thicker by simmering it uncovered, or thin with a splash more broth. Just add the liquid bit by bit so it turns out how you like.
02 -
For breading that clings, pound the chicken well and make sure your oil's sizzling before frying.
03 -
Choose unsalted butter and cut back sodium with low-sodium broth. You can skip bacon if you want a lighter touch—it adds flavor and crunch but isn't a must.