Smothered Chicken with Bacon Gravy (Print Version)

# Ingredients:

→ Meat and Poultry

01 - 5 strips thick-cut bacon
02 - 2 large boneless, skinless chicken breasts

→ For Frying

03 - 120 ml vegetable oil

→ Dredge

04 - 65 g all-purpose flour
05 - 30 g plain or Italian breadcrumbs
06 - 1 teaspoon seasoned salt
07 - 0.75 teaspoon ground black pepper

→ Gravy

08 - 60 g unsalted butter
09 - 30 g all-purpose flour
10 - 600 ml chicken broth, preferably low sodium
11 - 1 beef bouillon cube or 1 teaspoon beef base
12 - 80 ml half and half (equal parts milk and cream)
13 - 1 teaspoon low sodium soy sauce or Worcestershire sauce
14 - 1 teaspoon onion powder
15 - 1 teaspoon garlic powder
16 - 0.25 teaspoon dried thyme
17 - 0.25 teaspoon dried rosemary
18 - 0.25 teaspoon ground sage
19 - 2-3 drops browning sauce (optional)

# Instructions:

01 - Combine flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Prepare and measure all gravy ingredients before starting.
02 - Fry bacon in a pan over medium-low heat until crisp. Remove bacon and reserve 2-4 tablespoons of bacon drippings. Discard excess grease and wipe out any black residue from the pan.
03 - Halve each chicken breast lengthwise for thinner cutlets. Cover with plastic wrap and pound to 2 cm thickness using a meat tenderizer.
04 - Pat chicken dry. Coat thoroughly in breadcrumb mixture, pressing into all surfaces.
05 - Add reserved bacon drippings and enough vegetable oil to pan so chicken is half-submerged. Heat to medium-high. Fry chicken two pieces at a time, 4-5 minutes per side or until golden. Transfer to a plate.
06 - Drain oil from pan. Wipe away black spots but retain browned bits for flavor.
07 - Melt butter in the pan over medium heat, scraping any browned bits. Sprinkle in flour gradually, whisking constantly to form a smooth paste.
08 - Add chicken broth and half and half slowly, whisking continuously to maintain a thick consistency. Add beef bouillon, soy or Worcestershire sauce, onion and garlic powder, thyme, rosemary, sage, and browning sauce if desired. Bring to a gentle boil, then reduce to a simmer.
09 - Return chicken cutlets and any juices to the pan. Chop bacon and scatter over chicken. Cover pan partially and cook over low heat for 10-15 minutes until chicken reaches an internal temperature of 74°C.
10 - Garnish with fresh parsley and serve hot, ideally with mashed potatoes.

# Notes:

01 - To control sauce thickness, add liquid to the roux gradually. Simmer uncovered for a thicker gravy or add more broth for a thinner consistency.
02 - For best breading adherence, ensure oil is hot before frying and the chicken is well-pounded for added texture.
03 - Unsalted butter and reduced sodium broth help manage sodium content. Bacon adds flavor and crunch but can be omitted for a lighter dish.

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