Recipe by Swan Valley Tammi
A wonderful warm, hearty recipe from Company's Coming Main Courses. The gravy is delicious and perfect for baked potatoes. I add a bit of oregano and garlic for extra flavour, but omit the salt, just in case the bacon adds enough. I usually fry the bacon a little before adding the chicken, too, otherwise it never seems to get crunchy for me!
Top Review by bmcnichol
This was good and easy to make. I followed the recipe as written except I used five thin cut breasts. I did add 1/2 teaspoon of salt to the flour mixture and it wasn't too salty. I also used OM cooked bacon. This was good but next time I would add a bit of onion or garlic powder to the flour mixture. Next time I would also double the gravy as I made Recipe #278886 and I wish I had more gravy for them.
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt (optional)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon thyme
- 2 large chicken breasts, halved
- 8 slices bacon, diced
- 2 tablespoons flour, and seasoning mix (from above)
- 2 (1/4 ounce) chicken bouillon cube
- 1 1⁄2 cups boiling water
Directions See How It's Made
- Mix flour, salt, pepper, and thyme together in paper or plastic bag.
- Add 2 chicken pieces at a time and shake to coat.
- Save leftover flour mixture.
- Put diced bacon into frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook for another 30 minutes until tender.
- Put cover askew on pan, not on tightly, while cooking.
- Transfer chicken to platter and keep warm in oven while making gravy.
- GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter or margarine if necessary.
- Dissolve bouillon in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.