Smothered Chicken

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Step 1

Cook bacon: Add the chopped bacon to a large pan.

Step 2

Dredge chicken: While the bacon is cooking, mix the flour, breadcrumbs, salt, and pepper together. Add the chicken cutlets to the dredging mixture, covering both sides, and let rest for a couple minutes.

Step 3

Reserve grease & sear: Once the bacon is crispy, move to a separate dish, reserving about a tablespoon of the bacon grease in the pan. Add your coated chicken breasts to the pan.

Step 4

Cook chicken: Add coated chicken breasts to the pan and cook on each side for about 4 to 5 minutes. (If there isn't enough bacon grease in the pan, add a tablespoon or two of butter). Set chicken aside.

Step 5

Make roux: Add butter and flour to the pan. Once browned, stir in chicken broth, scraping any bits of bacon and chicken from the bottom of the pan.

Step 6

Simmer sauce: Bring to a simmer and add soy sauce, Worcestershire sauce, and half and half/milk. Simmer for a few more minutes, then add the rest of the seasoning.

Step 7

Combine & thicken: Place chicken back into the sauce and simmer uncovered for about 15 minutes until the sauce has thickened to your liking. Add salt and pepper to taste. Enjoy!