Cooking Instructions

• 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 tablespoons 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 pound them to about ¾ inches thick.
• Wipe the chicken dry and coat generously in the flour mixture.
• 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 4-5 minutes per side, until golden. Set aside on a plate.
• Remove the oil from the pot and use a paper towel to remove black spots from the pan, but leave brown remnants for flavor.
• Melt the butter over medium heat and whisk in flour gradually until a paste forms.
• Add the broth and half and half in small increments, whisking constantly. It will thicken between each addition.
• Slowly add the beef bouillon, soy sauce, and seasonings.
• Bring to a gentle boil, then reduce to a simmer. Add Kitchen Bouquet for darker color if desired.
• 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 until the chicken reaches 165 degrees.