1-Step 1: Prepare and Fry the Bacon Begin by frying 5 strips of thick cut bacon until crispy. Once done, reserve the drippings and set the bacon aside for later. This step adds rich flavor to the oil you’ll use next.

2-Step 2: Prep the Chicken Slice the 2 large boneless skinless chicken breasts in half lengthwise and pound them to 3/4-inch thickness. This helps them cook evenly and stay juicy.

3-Step 3: Coat the Chicken Coat the chicken thoroughly in the dredge mixture, which includes 1/2 cup all-purpose flour, 1/4 cup plain or Italian seasoning, 1 teaspoon seasoned salt, and 3/4 teaspoon black pepper.

4-Step 4: Fry the Chicken Fry the coated chicken in the reserved bacon drippings mixed with 1/2 cup vegetable oil over medium-high heat until golden brown, then set it aside.

5-Step 5: Make the Gravy Drain the oil from the pan, leaving the brown bits for flavor. Melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to form a roux. Slowly add 2.5 cups of chicken broth and 1/3 cup half and half, stirring constantly.

6-Step 6: Add Seasonings and Simmer Stir in 1 beef bouillon cube or 1 teaspoon beef bouillon paste, 1 teaspoon low sodium soy sauce or Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary, and 1/4 teaspoon ground sage. Bring to a gentle boil, then simmer the mixture.

7-Step 7: Combine and Finish Return the chicken to the pan, sprinkle the chopped bacon on top, and partially cover to cook for 10-15 minutes until the chicken reaches 165°F internally. Garnish with parsley and serve hot.