Servings: 4 servings 1x
Ingredients
- 2 strips thicker cut bacon (or 3 strips thinner cut bacon)
- 2 large boneless, skinless chicken breast (1-1 ¼ lbs), sliced in half lengthwise to make 4 thin cutlets
- ¼ cup all-purpose flour (use gluten-free, if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1–2 tablespoons butter
- 1 cup low sodium chicken broth or bone broth
- ¼ cup half and half or heavy cream
- Optional for garnish: chopped fresh parsley
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the bacon. Cook bacon strips for 2-3 minutes on each side or until crisp. Remove bacon from the skillet and set aside on paper towels. Do not wipe out the skillet, as the remaining bacon grease is used to cook the chicken.
- While the bacon is cooking, in a shallow bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Remove 2 tablespoons of the seasoned flour mixture and set aside in a small bowl to add to the sauce later.
- One at a time, dredge each piece of chicken in the flour mixture, flipping it so the chicken is lightly coated on all sides. Repeat with each chicken cutlet.
- In the same large skillet over medium-high heat, cook the coated chicken in the bacon grease for 5-6 minutes on each side or until internal temperature reaches 165℉ on a meat thermometer.
- Remove the chicken to a clean plate and set aside.
- To the skillet add the butter. Once the butter is melted, sprinkle the reserved 2 tablespoons of seasoned flour over the butter. Whisk until a paste forms then add the chicken broth and whisk again until smooth. Stir in the cream. Bring it to a low simmer and cook, whisking often, until the sauce is slightly thickened, 4-5 minutes.
- Return the chicken to the skillet and nestle it into the sauce, spooning the sauce over top.
- Chop the cooked bacon. Top the chicken with the chopped bacon and fresh parsley, if desired, and serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
I love the flavor and richness of this recipe as written. But to cut down on fat a little, here are a few options:
- Use half-and-half in place of the heavy cream. You need some fat in the pan in order to make the sauce. But if there is enough bacon drippings left in the pan after the chicken has been cooked, you could skip adding the butter at this step or use just 1 tablespoon butter or olive oil.
- Nutrition analysis with half-and-half and butter: 280 calories, 15 g total fat (7 g sat fat), 398 mg sodium, 6 g carb (0 g fiber, 0 g sugar), 29 g protein, 111 mg cholesterol
- Nutrition analysis with half-and-half and no butter: 230 calories, 9 g total fat (3 g sat fat), 353 mg sodium, 6 g carb (0 g fiber, 0 g sugar), 29 g protein, 96 mg cholesterol
Nutrition Information
- Serving Size: 1 chicken cutlet with sauce
- Calories: 310
- Fat: 18 g
- (Sat Fat: 9 g)
- Sodium: 394 mg
- Carbohydrate: 7 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 29 g
- Cholesterol: 127 mg