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.