Chicken Breast with Bacon Gravy

 

 

 

 

 

 

 

 

 

 

 

 

  

 

I grew up eating milk gravy made with bacon grease. My Kentucky Mom would fry bacon in her cast iron skillet and use the bacon drippings to make true Kentucky biscuit gravy. Is it fattening? Oh yeah, you better believe it — but it's worth it!  Today, I made some breaded chicken cutlets and poured that delicious gravy on top.  OMG.

 

Chicken Breast with Bacon Gravy

 

4 chicken breasts, sliced thin

1 pound bacon (16 strips)

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons black pepper

½ teaspoon garlic powder

2 eggs, beaten

1 cup milk

½ teaspoon onion powder

½ teaspoon paprika

 

 

 

 

 

 

 

 

 

 

Cook bacon in a large cast iron skillet over medium high heat until crispy.  Drain bacon on a paper towel. Reserve ¼ cup of drippings in a bowl and set aside for the gravy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Set up a dredging station with two bowls —flour, black pepper, onion powder, garlic powder and paprika in the first bowl.  Another bowl with the beaten eggs and milk. 

 

 

 

 

 

 

 

 

 

 

 

Coat each chicken breast in the flour bowl. Then dip in the beaten egg. Next dredge each piece in the flour, submerge in egg wash and then coat in the flour once again.

 

 

 

 

 

 

 

 

 

 

Turn the skillet back on to medium high heat and let bacon drippings get hot. Fry chicken in batches for 3 minutes per side until golden and crispy. Drain on paper towel and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon Gravy

¼ cup bacon drippings

¼ cup all-purpose flour

1 teaspoon salt, or to taste

1 teaspoon ground black pepper, or to taste

4 cups milk

Heat bacon drippings in a skillet over low heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn. Cook to remove flour taste for about 3-4 minutes.  Stir in salt and black pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.  

Dice the bacon, add to the gravy and remove the pan from heat. Pour over chicken.

 

 

Photography is the property of and copyrighted to Welcome Home.

Mom’s Chicken Cobbler

Mom’s Chicken Cobbler 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mom didn’t make many chicken pot pies when we were little. One pie for the four of us and having some leftovers for the next day just didn’t cut it.  So, she made a casserole with some of the same ingredients that went into a classic pot pie.  It was delicious and we had enough to last a week!  I can remember her doing all the steps… she would make her own buttermilk biscuit topping and chop up fresh vegetables and boil a chicken, saving the stock for the final step.  This was a hearty “stick to your ribs southern dish and we ate every bite.  Of course, I took some shortcuts by using Bisquick, canned chicken broth and a rotisserie chicken but it’s just as good!  It’s comfort food at its best.  Even the name spells comfort!  I bet my Mom would be fascinated with what’s available in the stores today and how much time and energy she could have saved.  

 

Mom’s Chicken Cobbler

 

4 tablespoons butter

1 pack of chicken tenders (or use a rotisserie chicken)

1 cup frozen vegetables (pick the one you like)

1 small can of corn, drained

1 small onion, peeled and chopped

2 small potatoes, diced

1 cup shredded white sharp cheddar cheese 

2 cups Bisquick baking mix

1 1/2 cups whole milk

1 cup low sodium chicken stock

2 chicken bouillon cubes

1 can cream of chicken soup (10.75 ounces) 

Parsley for garnish

 

Preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Cut the butter into chunks and place it in the bottom of a 9 x 13- inch baking dish. I used an 11 x 8 and it worked fine.  Put the dish in the oven to melt the butter.  Once butter is melted, remove from the oven and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add the two cups of Bisquick with the milk and stir until combined.  Set aside.  

 

 

 

 

 

 

 

 

 

 

 

 

Warm the chicken stock in a small sauce pan over medium low heat. Add in the two chicken bouillon cubes and stir until they melt into the stock.  Remove from heat and add the can of chicken soup and stir until smooth.  Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shred the chicken. I like fry up a pack of chicken tenders and then shred.  You can use two boneless skinless chicken breast or even a rotisserie chicken.  You want about 4 cups of shredded chicken.

 

 

 

 

 

 

 

 

 

 

 

 

Lay your shredded chicken in the baking dish on top of the melted butter. 

 

 

 

 

 

 

 

 

 

 

 

 

Next add your frozen vegetables.  I used peas and carrots only and then added a can of corn and some potatoes I cut in small pieces.  Do as follows without mixing the ingredients together.  

 

 

 

 

 

 

 

 

 

 

 

 

Next, sprinkle the onion over the vegetables.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese evenly over top of the onion.  

 

 

 

 

 

 

 

 

 

 

 

 

Pour the baking mix batter on top and spread over entire casserole, covering it completely. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the chicken broth mixture over the top of the baking mix. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 50-60 minutes until hot and bubbly and golden brown. Remove from the oven and let stand for 10 minutes prior to serving.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Chocolate Mousse Filled Cupcakes

Need a cupcake for any occasion?  This one works! Need a chocolate fix?  This cupcake will give it to you.  Need an elegant dessert? This cupcake will bring it for you.  Want to impress your friends?  Then choose this cupcake!  This cupcake is light and fluffy and filled with a rich dark chocolate mousse filling.  You will love this cupcake!

Chocolate Mousse Filled Cupcakes

3/4 cup unsweetened Dutch process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-1/4 teaspoons salt

1-1/2 cups butter

2-1/4 cups sugar

4 eggs

1 tablespoon vanilla extract

1 cup sour cream

Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.

Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined.  Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after

Fill cupcake liners 2/3 full.  Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. With a paring knife held straight up cut a circle in the top of the cupcake and pop out a portion. This will be filled with mousse.

Mousse

2 tablespoons Ghirardelli cocoa powder

5 tablespoons hot water

7 ounces, Ghirardelli bittersweet chocolate, chopped fine 

1-1/2 cups cold heavy whipping cream

1 tablespoon sugar

1/8 teaspoon salt

Combine cocoa powder and hot water in a small bowl; set aside.

Melt chocolate in a large heatproof bowl set over a saucepan filled with 1-inch of barley simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

Using the whisk attachment beat together the cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.  Whisk cocoa powder mixture into melted chocolate until smooth.  Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon mousse into a large pipping bag and fill the hallowed out portion of the cupcake.  Store in the refrigerator while making the frosting.

Chocolate Butter Cream Frosting

7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners' sugar

4 to 5 tablespoons water

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners' sugar. If you think the frosting is too thick you can add 1 tablespoon of water at a time until you get the right consistency.  

Sprinkle with your favorite toppings if you like. Store in the refrigerator until ready to serve.