- 1/2 cup flour
- 1/4 cup breadcrumbs (I used seasoned)
- 1 teaspoon seasoning salt
- 3/4 teaspoon pepper
- 2 1/2 cups chicken broth
- 1/2 cup half and half
- 1 beef bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 5 strips bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup vegetable oil
- 6 tablespoons butter, divided
- 1/4 cup flour
- 1 1/2 cups cheddar cheese
Whisk chicken dredge ingredients in a coating tray. Set aside. Combine gravy ingredients in large measuring cup with a spout. Set aside.
Cook bacon in cast iron skillet with 2 tablespoons of butter. Remove from skillet and set on paper towels to drain. Once cooled, roughly chop.
Slice the chicken horizontally to create 2 thinner slices of each breast. Pound with meat tenderizer and pat completely dry.
In same skillet that you cooked your bacon in, pour oil to cover half of the chicken. Heat over medium-high heat. Dredge chicken in flour mixture right before placing in the skillet. Fry 4-5 minutes on each side, flipping once. Add oil if needed. Set chicken on plate covered with paper towel.
Pour oil from skillet into glass bowl and return the skillet to the stove. Add remaining butter. Use a flat wooden spoon to scrape browned bits from the skillet. Add flour and stir for 1-2 minutes. Add gravy mixture in small splashes, stirring continuously to thicken. Bring to a gentle boil, then reduce to simmer. Add chicken back to skillet. Top with bacon pieces and cheese. Serve over rice or mashed potatoes.
*Adapted from The Cozy Cook.
Sydney: Last nights smothered chicken with cheese and bacon (I use pork chops 🐖) was a big hit! Definitely a comfort food. My husband says that we need to put this in the rotation. ❤️