Smothered Chicken

Step 1 -To begin, add the chicken dredge ingredients to a large plate, tossing to combine. Set aside.

Step 2 -Measure out the gravy ingredients prior to starting.

Step 3 -Cook the bacon by frying it over medium-low heat until crispy on both sides.

Step 4 -Remove the bacon from the pan and pour the grease into a heat-safe bowl. Reserve 2-4 tablespoons of clear bacon drippings from the pan, then wipe the pan clean.

Step 5 -Slice each chicken breast in half lengthwise.

Step 6 -Place saran wrap over the chicken breast and use a meat tenderizer or your hand to pound them to 3/4-inch thickness.

Step 7 -Pat the chicken dry. Then, generously coat it in the dredge.

Step 8 -Add in the reserved bacon drippings to the pan, then add in the vegetable oil (enough to cover half of the chicken). Heat over medium-high heat. Once heated, add the chicken.

Step 9 -For 5 minutes per side, fry 2 chicken breasts at a time until they have a golden sear. Set them aside on a plate. Adjust the heat as needed.

Step 10 -Drain the oil from the pot using a paper towel, leaving the brown remnants.

Step 11 -Over medium heat, melt the butter and use a silicone spatula to scrape the bottom of the pan.

Step 12 -Gradually drizzle the flour, whisking continuously, until a paste forms.

Step 13 -Add the broth and half-and-half in small amounts, constantly whisking. Slowly add in the beef bouillon, seasonings, and soy sauce.

Step 14 -Bring to a low boil, then reduce to a simmer. Add the chicken back into the pan, as well as any juice from the plate.

Step 15 -Chop the bacon up and add it on top of the chicken.

Step 16 -Cover it partially, then cook for 10-15 minutes over low heat. The internal temperature should be 165 degrees F prior to serving.

Step 17 -Garnish with parsley and serve with mashed potatoes, if desired.