Pan-Fried Chicken with Mashed Potatoes and Gravy

Name: Pan-Fried Chicken with Mashed Potatoes and Gravy
Total time: 65
Yield: 6
Ingredients: 6 slices bacon; 1 ½ pounds skinless, boneless chicken breast halves; salt and ground black pepper to taste; 1 ½ pounds potatoes, peeled and diced; 2 tablespoons butter; ¼ cup milk; ½ teaspoon Italian seasoning; 1 ½ tablespoons all-purpose flour; 1 (14.5 ounce) can chicken broth

Recipe by Chris Breese from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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6 slices bacon
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1 ½ pounds skinless, boneless chicken breast halves
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salt and ground black pepper to taste
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1 ½ pounds potatoes, peeled and diced
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2 tablespoons butter

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¼ cup milk
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½ teaspoon Italian seasoning
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1 ½ tablespoons all-purpose flour
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1 (14.5 ounce) can chicken broth

Instructions

Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
Serve gravy over potatoes and chicken.