Smothered Chicken
Smothered Chicken is made with seasoned and browned chicken cutlets smothered in a creamy gravy with smokey bacon and sweet onions.
Servings: 4 servings
Ingredients
- 8 strips bacon chopped
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 1 ½ pounds thin cut chicken breast or breast cutlets
- ½ cup all purpose flour
- Oil for frying I used canola
- 1 tablespoon salted butter
- 2 cloves of garlic
- 1 large yellow onion sliced
- ½ cup heavy cream
- 2 cups chicken stock or broth
- Parsley for garnish
- 3 tablespoons all-purpose flour
Instructions
- Heat a cast iron or heavy-bottomed skillet over medium-low heat. Cook the bacon until the fat is rendered and the bacon is crisp, stirring often for 15-20 minutes. Using a slotted spoon, transfer to a paper towel lined plate, setting aside 2 tablespoons of bacon to use as a garnish for the finished dish.
- Remove all but 2 tablespoons of bacon grease from the skillet.
- In a small bowl, mix together the onion powder, garlic powder, paprika, cayenne, salt and pepper.
- Season chicken on both sides with the spice blend, then coat with flour.
- Heat a second large skillet over medium heat with a ½-inch of canola oil. Once oil is hot (it should be shimmering), cook the chicken breasts in batches until browned on both sides and cooked to an internal temperature of 165℉; about 3 minutes per side. Transfer to a plate and blot gently with paper towel to remove excess grease.
- Add the butter to the bacon grease and heat over medium heat. Add the sliced onions and saute until soft and golden in color, stirring occasionally.
- Add garlic and cook for an additional 30 seconds.
- Sprinkle in the remaining 3 tablespoons of flour. Stir frequently for 1-2 minutes to make a roux.
- Pour in chicken stock and bring to a gentle boil, just until thickened. Reduce heat to low and stir in the heavy cream and bacon. Nestle the chicken breasts in the gravy.
- Serve over mashed potatoes, rice or noodles and garnish with chopped parsley and more bacon pieces.
Notes
This is best made with quicker cooking thin sliced or chicken cutlets. If you only have regular breasts, lightly pound them, or butterfly with a sharp knife.
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