Description
Smothered Chicken is a delightful dish featuring crispy chicken in a rich gravy. It’s perfect for family meals or cozy dinners.
Ingredients
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- 4 tablespoons flour
- 2 large boneless (skinless chicken breasts)
- 1 beef bouillon cube (or 1 teaspoon beef Better Than Bouillon)
- 4 tablespoons butter
- ¼ cup plain or Italian-style breadcrumbs
- ¼ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ cup vegetable oil (for frying)
- ½ cup all-purpose flour
- 2 – 3 drops Kitchen Bouquet (optional)
- 1 teaspoon seasoned salt
- 1 teaspoon low-sodium soy sauce (or substitute Worcestershire sauce)
- 5 thick-cut bacon strips
- ¼ teaspoon ground sage
- ⅓ cup half and half (equal parts milk and cream)
- 2.5 cups chicken broth (preferably low-sodium)
- ¾ teaspoon black pepper
Instructions
- Prepare the dredging mixture by combining the 4 tablespoons of flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside.
- In a skillet over medium-low heat, cook the bacon strips until crisp. Transfer the bacon to a plate, reserving 2 to 4 tablespoons of drippings.
- Slice each chicken breast horizontally to create thinner fillets and pound to about ¾-inch thickness.
- Pat the chicken dry and coat in the dredging mixture, pressing down to ensure it sticks.
- Heat the reserved bacon drippings and enough vegetable oil in the skillet. Fry the chicken in batches for 4 to 5 minutes on each side until golden brown.
- After frying, discard the oil and clean the skillet, retaining the brown bits.
- Melt the butter in the skillet over medium heat, then gradually add the flour, whisking to form a paste.
- Slowly whisk in the chicken broth and half and half, letting it thicken between additions.
- Stir in the beef bouillon, soy sauce, and seasonings. Add Kitchen Bouquet if using.
- Bring to a boil, then lower the heat and simmer. Return the chicken and juices to the pan, and add chopped bacon on top.
- Partially cover and simmer for 10 to 15 minutes until chicken reaches 165°F.
- Garnish with chopped parsley before serving.
Notes
Serve hot with creamy mashed potatoes, rice, or veggies. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American