8ozsliced baby bella mushrooms(may omit, if desired)
3mediumgreen onionsthinly sliced plus additional for garnishing
2cupwhole milk or half and half
Instructions
In large heavy bottomed skillet cook the bacon, over medium high heat until crispy. Drain on paper towels reserving 2 Tbsp of drippings in the pan. Reserve the rest for cooking the mushrooms and onions. Crumble the bacon and set aside.
In a small bowl use a whisk to sift together 1/2 cup all-purpose flour, seasoned salt, paprika, dried Italian seasoning, garlic powder, onion powder, tarragon and black pepper.
Coat the chicken pieces on all sides with the seasoned flour.
Add a couple of drizzles of olive oil to the bacon drippings in the pan.
Cook the chicken pieces over medium-high heat for 3-4 minutes per side until golden and the juices run clear. Add additional oil as needed. Adjust the cooking time according to the thickness of the chicken.
Remove from the pan to a platter and keep warm while you make the gravy.
Mushrooms and Onions: Add the reserved bacon drippings back to the pan. Add additional olive oil if needed to equal around 1/4 cup total.
Add the sliced mushrooms and green onion. Season with seasoned salt and black pepper to your taste.
Cook over medium-high heat for 5 minutes or until the mushrooms have softened and are beginning to brown.
Sprinkle 1/4 cup of all-purpose flour over the cooked mushrooms. Stir and cook over medium heat just until the flour has absorbed the liquid.
Gradually add the milk stirring constantly. Bring the gravy to a gentle simmer. Continue to stir.
Bubble gently for 5 minutes or until thickened. After thickened, stir in 1/2 of the bacon crumbles.
Return the chicken to the pan spooning the gravy on top. Garnish with the reserved green onion and bacon crumbles.