SMOTHERED CHICKEN

Slowly add the milk and chicken broth alternating between the two while whisking constantly. Add the chicken back to the pan and simmer for 10 minutes to warm the chicken and finish cooking it. Sprinkle with the chopped bacon and garnish with fresh parsley or thyme.
Notes
If your chicken breasts are oversized, cut them in half or use chicken cutlets. If they are too thick on one end, pound them a little bit with a meat mallet.
Use the bacon grease to brown the chicken. It adds extra flavor and a crispy texture that can’t be beaten.
Don’t overcook the chicken. Chicken is cooked through when it hits an internal temperature of 165 degrees.
The spices for the breading and gravy are unusual yet delicious. They will tantalize your taste buds.
If the gravy gets too thick, add a little more milk or chicken broth.
Don’t forget to scrape the skillet and get those magical browned bacon and flour bits that add tons of flavor to your gravy.