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.
• Slice each chicken breast in half lengthwise to create 2 thinner slices. 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 with vegetable oil to cover the chicken by half. Heat over medium-high heat and fry chicken for 4-5 minutes per side until golden.
• Remove the oil from the pot and clean the pan leaving the brown bits.
• Melt the butter over medium heat and whisk in the flour until a paste forms.
• Gradually add the broth and half and half while whisking constantly.
• Slowly add beef bouillon, soy sauce, and seasonings. Bring to a gentle boil and reduce to a simmer.
• Add the chicken back to the pan along with any juice from the plate. Chop up the bacon and add to the top.
• Cover partially and cook over low heat for 10-15 minutes until chicken reaches 165 degrees.
• Garnish with parsley and serve.