Bacon Chicken Gravy Dish (Print Version)
# Ingredients:
→ For the Chicken and Bacon
01 -
2 big boneless skinless chicken breasts
02 -
5 pieces thick cut bacon
03 -
1/2 cup cooking oil, for frying
→ Crispy Coating Mix
04 -
1/2 cup regular flour
05 -
1/4 cup breadcrumbs (regular or Italian)
06 -
1 teaspoon flavor salt
07 -
3/4 teaspoon ground black pepper
→ Rich Gravy Sauce
08 -
4 tablespoons unsalted butter
09 -
4 tablespoons flour
10 -
2.5 cups chicken stock (low sodium works best)
11 -
1 beef bouillon cube or 1 teaspoon beef flavor paste
12 -
1/3 cup light cream
13 -
1 teaspoon soy sauce (reduced salt)
14 -
1 teaspoon dried onion powder
15 -
1 teaspoon dried garlic powder
16 -
1/4 teaspoon dried thyme leaves
17 -
1/4 teaspoon crushed rosemary
18 -
1/4 teaspoon ground sage powder
19 -
2-3 drops browning sauce (if you want)
# Instructions:
01 -
Combine your coating mix on a wide plate. Have all your gravy stuff measured and lined up before you start cooking - it'll make everything way easier!
02 -
Cook your bacon on medium-low till nice and crispy. Keep 2-4 tablespoons of the clear fat and put the rest in a heat-safe container. Quickly wipe away any burnt bits from the pan.
03 -
Slice each chicken breast sideways to create thinner pieces. Wrap them in plastic and gently flatten to about 3/4 inch thick - this makes the coating stick better.
04 -
Dry the chicken pieces with paper towels and roll them in the flour mixture. Heat up the bacon fat plus enough oil to reach halfway up the chicken using medium-high heat. Cook the chicken in small batches, about 4-5 minutes each side until golden.
05 -
Dump the oil but keep those tasty brown bits in the pan. Add butter and mix in flour bit by bit to make a paste. Slowly pour in broth and cream while stirring constantly. Mix in all the seasonings and bouillon until your gravy looks smooth and tasty.
06 -
Put the chicken back in, sprinkle crumbled bacon on top, and let everything bubble together for 10-15 minutes until chicken hits 165°F. Top with some fresh parsley and serve alongside mashed potatoes.
# Notes:
01 -
Want thicker gravy? Let it bubble without a lid. Need it thinner? Just add a splash more cream or broth.
02 -
Your oil needs to be hot enough before the chicken goes in - that's how you get that perfect crispy coating.
03 -
Don't have chicken breasts? Chicken thighs or pork chops work great too.