Chicken in Bacon Sauce (Print Version)
# Ingredients:
→ Chicken and Bacon Basics
01 -
5 crispy thick-cut bacon slices
02 -
2 big chicken breasts, no skin or bones
03 -
1/2 cup frying oil (vegetable works great)
→ Crunchy Breaded Coating
04 -
1 teaspoon salt with seasoning
05 -
1/4 cup plain or Italian-style breadcrumbs
06 -
3/4 teaspoon ground black pepper
07 -
1/2 cup regular all-purpose flour
→ Savory Gravy Ingredients
08 -
1 teaspoon soy sauce (lower salt preferred)
09 -
1/4 teaspoon crushed rosemary
10 -
1 teaspoon onion powder
11 -
4 tablespoons melted butter
12 -
2.5 cups chicken broth (use low-sodium if possible)
13 -
4 tablespoons of flour
14 -
1/4 teaspoon dried thyme
15 -
1/3 cup half and half cream
16 -
2-3 optional drops of Kitchen Bouquet for color boost
17 -
1/4 teaspoon powdered sage
18 -
1 beef bouillon cube or a teaspoon of beef concentrate
19 -
1 teaspoon garlic powder
# Instructions:
01 -
Combine your breading mix on a flat dish. Have all the gravy things ready and measured ahead—it’ll make everything way easier.
02 -
On medium-low heat, fry bacon until crispy and perfect. Save a few spoonfuls of the clear drippings, about 2-4 tablespoons. Transfer remaining grease into a bowl, and wipe the pan if needed to clean off black bits.
03 -
Slice each chicken breast in half, lengthwise, for thinner pieces. Cover them with cling wrap and gently make them about 3/4-inch thick using a meat pounder. This makes coating stick even better.
04 -
Dry the chicken well and press it firmly into your seasoned flour mix. Warm up the bacon drippings with enough extra oil to come halfway up the chicken. Fry each piece until golden brown on both sides, roughly 4-5 minutes per side.
05 -
Pour off the frying oil but leave those tasty cooked bits in your pan. Stir in some butter and whisk flour in slowly, forming a smooth paste (called a roux). Gradually add broth and half and half, shaking your pan to remove lumps. Toss in the herbs, spices, soy, and bouillon for loads of flavor.
06 -
Lay the chicken in the gravy pan, sprinkle crumbled bacon over it, and simmer for about 10-15 minutes, uncovered, until your chicken is fully cooked (165°F inside). Serve hot with mashed potatoes, topped with some fresh parsley.
# Notes:
01 -
Too thick? Add some broth or a bit more half and half to thin the gravy.
02 -
Your oil’s gotta be hot before frying to get perfect golden breading.
03 -
Chicken thighs or even pork chops are great swaps for the chicken breasts.