Let's Get Cooking
Pound the Chicken
Place chicken breasts between plastic wrap and pound evenly to tenderize. Set up dredging stations with breadcrumb and egg mixtures.
Cook the Bacon
Fry bacon in a skillet over medium heat. Reserve ¼ cup of the bacon grease for later use.
Dredge the Chicken
Coat chicken in breadcrumbs, then dip in egg wash, and coat again with breadcrumbs for a double-layer crust.
Fry the Chicken
Cook in a skillet with bacon grease and oil until golden brown and fully cooked. Internal temperature should reach 165°F (74°C).
Make the Gravy
Saute shallot and garlic in butter. Add flour to make a roux, then whisk in chicken stock and half-and-half. Season with Worcestershire sauce, salt, and pepper.
Combine
Return chicken to skillet, coat in gravy, and garnish with parsley and bacon. Serve immediately.
My Kitchen Secrets
I learned the hard way that pounding chicken makes such a difference in how it cooks. Trust me grab your meat mallet and give those breasts a good pounding. My trusty meat thermometer never lies so I always check for that 165°F sweet spot. When making gravy cook that flour until it smells nutty. For my gluten sensitive friends I use my favorite gluten free flour blend and it works beautifully.
What to Serve With It
My family loves this chicken over a big scoop of fluffy white rice but it's honestly incredible with my creamy mashed potatoes too. Looking for veggie sides? My corn soufflé is always a hit or try those garlic honey roasted sweet potatoes I posted last week. Both add the perfect balance to this cozy meal.
Frequently Asked Questions
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