If the way to a person’s heart is through their stomach, then choose who you make this for carefully. Fried chicken…Bacon…Cream Sauce… Need I say more? I’m not saying that it’s a brilliant diet plan to eat like this all the time, but it sure is tempting!
Credit: The Essential James Beard Cookbook by James Beard
Four 8-ounce chicken breast halves, bone-in, skin on
1 lemon, halved
1 cup whole milk
2 large eggs, beaten
Kosher salt and freshly ground black pepper
1 1/2 cups dried bread crumbs
1/2 pound sliced bacon,cut into 1/2-inch pieces
2 tablespoons all-purpose flour
2 cups half-and-half
~Rub the chicken well with the lemon halves. Whisk the milk, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Add the chicken, turn to coat on all sides, and refrigerate for 2 hours.
~Dip the soaked chicken pieces in the bread crumbs. Let stand for 15 minutes. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer the bacon to paper towels to drain; reserve the bacon. Add the chicken to the hot bacon fat, skin side down. Reduce the heat to medium-low and cook, turning occasionally, until golden brown and tender, about 12 minutes (mine took much longer). Transfer the chicken to a wire rack set over a plate to drain.
~Pour off all but 2 tablespoons of fat from the skillet. Return the skillet to low heat. Whisk in the flour and cook, without browning, for about 2 minutes. Add the half-and-half and whisk until thickened and smooth. Simmer for 2 minutes, or until no raw flour taste remains in the sauce. Season with salt and pepper.
~Pour the sauce on a platter. Add the chicken and top with the bacon strips. Serve hot.