Found this recipe on Pinterest and tweaked it a bit. So good! Check it out below!
2-3 chicken cutlets
3-4 pieces of thick cut bacon
breadcrumbs, we used panko
about 1 cup flour, for chicken dredging
2 1/2 cups chicken broth
1tsp beef broth concentrate
low sodium soy sauce
4 tbsp butter
4 tbsp flour, for a roux
1/3 cup half and half
1/2 yellow onion, diced
canola or vegetable oil, enough to fry your chicken
spices: garlic powder, onion powder, smoked paprika, pepper, thyme, and rosemary
Fry your bacon. While it’s cooking combine your breadcrumbs and about 1 cup of flour in a shallow dish big enough to dredge your chicken cutlet. Season with salt (we use salt substitute), fresh cracked pepper, smoked paprika, and garlic powder. Set your cooked bacon aside. Add canola oil to the bacon grease and allow to heat up.
Pat your chicken cutlets dry and dredge them in your flour/breadcrumbs mix. When the oil is shiny and sizzles if you put a wooden utensil into it, lay your chicken down. Cook until internal temp of 165.
When your chicken is done, set it aside and dump out your used oil. Please dispose of properly or set aside to cool and then strain and reuse.
Pop in your diced onion and let cook for about a minute then put your 4tbsp of butter into the pan. Allow it to melt and then add in your 4 tbsp of flour. Whisk until a nutty smell develops.
SLOWLY add in your chicken broth, whisking as you add it in. When all your broth is added, add in your half and half.
Add a dash of low sodium soy sauce, we used about a teaspoon.
Add in about a teaspoon of beef broth concentrate and mix well. Season the gravy with garlic powder, onion powder, thyme, and some rosemary. Add a dash of smoked paprika for a bit of a smoky flavor.
Let simmer for a minute or two, then add your chicken back to the gravy and spoon gravy over the chicken.
Allow to simmer an additional 10-15 minutes. We made our sides while the chicken was simmering.
Serve with your bacon crumbled on top of your chicken. We had it with mashed potatoes and green peas.
So we’ve been wanting to try new things a few times a week and this week we decided to try smothered chicken. It was totally worth it! It seems like it would take a long time, but honestly the entire process was about half an hour long. I had peeled and diced some potatoes prior to starting the chicken and by the time the chicken was in the gravy simmering, the potatoes were ready to be mashed. If you’re looking for some good comfort food, this is a great contender!