Directions: |
Directions:Add chicken dredge ingredients to a large plate and toss to combine, set aside. Measure out gravy ingredients prior to beginning. Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat safe bowl. Reserve 2-4 tbsps of clear bacon drippings. Wipe any black residue from the pan if needed. While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them about ¾ inch thick. This gives them a little more texture for the flour dredge to hold on to. They will plump up once cooked. Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny. Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half, heat over medium - high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as neeeded. Remove oil from the pan and use paper towel to remove any black spots from the pan, but leave the brown remnants, this is called 'fond' and will give a very nice flavour. Melt the butter over medium heat, use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour in gradually, whisking continously, until a paste forms. Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once you will "break" the roux and it won't be thick. Slowly add the beef bouillon, soy sauce, and seasonings, then reduce to a simmer. Add the chicken back to the pan along with any juice from the plate. Chop up the bacon and add it to the top of the chicken. Cover partially and cook over low heat for 10 - 15 minutes. The internal temperature of the chicken should reach 165ºF prior to serving. Garnish with parsley and serve with mashed potatoes. Serves 4. Prep time: 1 hour 5 mins. |
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