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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This one just came to me. It was wonderful served with mashed potatoes and broccoli. Don't worry, the breading won't burn; let it get really dark and crispy. I know, bacon is the diet no-no, but there are only 3 strips in the whole thing. It adds such a nice old fashioned flavor, from the days when fat was okay to eat. Ingredients:
6 boneless skinless chicken breast halves, trimmed and cleaned |
2 eggs |
flour |
1 tablespoon oil |
1/2 cup milk |
3 slices bacon |
1 small onion |
1 teaspoon minced garlic |
1/2 cup bouquet garni or 1/2 cup italian seasoning |
1 (10 1/2 ounce) can low-fat cream of chicken soup |
2 cups low-fat chicken broth |
Directions:
1. Preheat oven to 350°F.
2. Render bacon in a large pan.
3. Add onion and cook it down.
4. While onion is cooking, beat eggs and some of the milk together to make an egg wash.
5. Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken.
6. Remove onions and bacon from pan, leave grease in pan to fry chicken.
7. Flour chicken.
8. Dip in egg wash.
9. Flour again, coat well.
10. Fry chicken in pan, add oil if needed.
11. Brown very well on both sides.
12. Put chicken into 350°F oven to finish cooking.
13. Return onions and bacon to pan.
14. Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms.
15. Serve gravy as a side dish to chicken.
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