CHICKEN WITH BACON
1/3 c All Purpose Flour
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
2 large chicken breasts, halved
8 slices bacon
2 Tbsp Reserved flour mixture
2 x 1/5 oz chicken bouillon cubes
1.5 cups boiling water
Mix flour, salt, pepper & thyme together in paper or plastic bag.
Add two chicken pieces at a time. Shake to coat. Save flour that is left.
Put bacon in frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook 30 minutes more until tender. Put cover askew on pan, not on tightly, while cooking. Transfer chicken to platter. Keep warm while making gravy. Serves 4.
GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter of margarine if necessary.
Dissolve bouillon cubes 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.
Now, I like my bacon crisp, not burnt and I use skinless boneless breasts, so I tend to cook the bacon, set it aside, then cook the chicken in the same pan. That also allows the bacon to cool enough that you can break it up to pieces without burning your fingers, when you put it back in the pan to make the gravy part. I suppose, if you wanted to cut calories, you could use a separate pan and not use the bacon grease for the gravy, use Pam or whatnot, but it kind of defeats the purpose. Those that are watching their weight, will have to decide for themselves, or they can just put in some more time at the gym or whatever it is that skinny people do ;)
Have a good day all!