Step 1

Cut the chicken breasts in half, lengthwise to create 4 thin chicken cutlets. Salt and pepper the pieces liberally on both sides.

Step 2

Set a large sauté pan (or deep cast iron skillet) over medium heat. Add the chopped bacon. Cook the bacon until brown, then remove the pieces with a slotted spoon and save for later.

Step 3

Place the chicken pieces in the hot bacon grease. Sauté for 2-3 minutes per side. Remove the chicken cutlets and place on a holding plate.

Step 4

Add the chopped onion to the hot grease. Sauté for 3-4 minutes to soften. Then mix in the flour. Stir for 1-2 minutes to create a thick roux.

Step 5

Whisk in 2 cups of water, followed by the chicken base, poultry seasoning, and garlic powder. Simmer another minute as the gravy thickens.

Step 6

Once the gravy is almost as thick as you want it. Place the chicken pieces back in the skillet. Coat them in gravy and simmer another 2 minutes to warm through.

Step 7

Top the chicken and gravy with shredded cheese, bacon pieces, and chopped scallions. Serve with a side of mashed potatoes, mashed cauliflower, or roasted root vegetables.