• Combine the chicken dredge ingredients on a large plate, tossing them together until well mixed. Set the mixture aside. Before starting the cooking process, it's advisable to measure out the gravy ingredients in advance

Cook the bacon :

• Fry the bacon over medium-low heat until it turns crispy. Remove it from the pan and set aside, reserving 2-4 tablespoons of clear bacon drippings.

Slice & Tenderize the Chicken:

• Slice each chicken breast in half lengthwise to create two thinner slices, and then, using a fork, gently pound them to an even thickness. This method helps tenderize the meat.

Coat the Chicken:

• Ensure the chicken is dry, then generously coat it with the flour mixture, making sure every part is covered.

Cook the Chicken:

• Heat the reserved bacon drippings and vegetable oil in a clean pan over medium-high heat. Once hot, add the chicken and fry for 4-5 minutes on each side until it achieves a golden brown color. Transfer the cooked chicken to a plate.

Prepare the grevy:

• Melt the butter in the same pan over medium heat. Gradually whisk in the flour until a smooth paste forms.
• Slowly pour in the chicken broth and half and half (milk and cream), whisking constantly until the mixture thickens and becomes smooth.
• Stir in the beef bouillon, soy sauce, and seasonings until well combined.
• Place the chicken back into the pan along with any accumulated juices. Sprinkle the chopped bacon on top.
• cover the pan and let the chicken simmer over low heat for 10-15 minutes until it reaches an internal temperature of 165°F.
• Sprinkle with parsley and serve the smothered chicken with mashed potatoes or your preferred side dish. Enjoy your flavorful creation!