Smothered Chicken Breasts (Print Version)
# Ingredients:
01 -
2 large chicken breasts.
02 -
6 strips bacon, diced.
03 -
1 large egg.
04 -
¼ cup buttermilk.
05 -
⅓ cup all-purpose flour.
06 -
½ cup plain breadcrumbs.
07 -
1 tablespoon Italian seasoning.
08 -
2 teaspoons garlic powder.
09 -
1½ teaspoons kosher salt.
10 -
1 teaspoon ground black pepper.
11 -
¼ cup vegetable oil.
12 -
4 tablespoons unsalted butter.
13 -
1 shallot, chopped.
14 -
2 cloves garlic, minced.
15 -
3 tablespoons flour.
16 -
1½ cups chicken stock.
17 -
1 cup half and half.
18 -
1 teaspoon Worcestershire sauce.
19 -
Salt and pepper to taste.
20 -
¼ cup fresh chopped parsley.
# Instructions:
01 -
Pound chicken breasts between plastic wrap to ¼ inch thickness.
02 -
Cook diced bacon until crispy. Keep ¼ cup bacon grease in skillet.
03 -
Mix egg with buttermilk in one bowl. In another, combine flour, breadcrumbs, and seasonings.
04 -
Dip chicken in breadcrumb mix, then egg mix, then breadcrumb mix again.
05 -
Cook chicken in oil and bacon grease for 3-4 minutes per side until golden.
06 -
Cook shallot and garlic in butter until soft.
07 -
Add flour, then whisk in stock and half and half until thickened.
08 -
Return chicken to skillet, coat with gravy, top with bacon and parsley.
# Notes:
01 -
For extra crispy coating, let the breaded chicken rest in the fridge for 15 minutes before frying.
02 -
The gravy can be made thinner by adding more stock, or thicker with more cooking time.
03 -
Save leftover bacon grease for other recipes.