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 onions
1 teaspoon minced garlic
1/2 cup bouquet garni or 1/2 cup italian seasoning
1 (10 1/2 ounce) cans low-fat cream of chicken soup
2 cups low-fat chicken broth
Directions:
Preheat oven to 350 F.
Render bacon in a large pan.
Add onion and cook it down.
While onion is cooking, beat eggs and some of the milk together to make an egg wash.
Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken.
Remove onions and bacon from pan, leave grease in pan to fry chicken.
Flour chicken.
Dip in egg wash.
Flour again, coat well.
Fry chicken in pan, add oil if needed.
Brown very well on both sides.
Put chicken into 350 F oven to finish cooking.
Return onions and bacon to pan.
Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms.
Serve gravy as a side dish to chicken.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.