Directions: |
Directions:1:Add the chicken dredge ingredients to a large plate, tossing to combine. Set aside.
2:Measure out the gravy ingredients prior to starting
3.Cook the bacon by frying it over medium low heat until crispy on both sides. Remove from the pan and pour the grease into a heat-safe bowl Reserve 2-4 Tbsp of clear bacon drippings from the pan, then wipe pan clean.
4.As the bacon is cooking, slice each chicken breast in half lengthwise. Place saran wrap over the chicken breast and use meat tenderizer to pound them to 3/4 thickness. Coat the chicken by wiping it dry and then generously coat in the flour mixture.
5. Add the reserved bacon drippings to the pan, then add the oil (enough to cover half of the chicken). Heat over medium-high heat. Once heated, add the chicken.
6.For 5 minutes per side, fry 2 chicken breasts at a time until they have a golden sear. Set aside on a plate. Adjust heat as needed. Drain the oil from the pot using a paper towel, leaving the brown remnants.
7:Over medium heat, melt the butter and use a silicone spatula to scrape the bottom of the pan.
8:Gradually drizzle the flour, whisking continuously, until a paste forms. Add the broth and half and half in small amoutns, constantly whisking. Slowly add in the beef bouillon, seasonings, and soy sauce.
9.Bring to a soft boil, then reduce to a simmer. Add the chicken back into the pan, as well as anu juice from the plate.
10. Chop the bacon up and add it to the top of the chicken.
11. Cover it partially, then cook for 10-15 minutes over low heat. The internal temp should be 165 degrees prior to serving.
12. Garnish with parsley and serve with mashed potatoes. |
This recipe for Ezra's Smothered Chicken is from