Gather the flour, breadcrumbs, seasoned salt, and black pepper onto a large plate, and mix them well with your fingers. Having everything ready before you start is a real time-saver, so measure out the gravy ingredients too. Trust me, you’ll thank yourself later.

Carefully slice each chicken breast in half lengthwise to create thinner pieces. Place them under a layer of saran wrap and give them a good pounding with a meat tenderizer until they’re about 3/4 inches thick. This not only makes them cook evenly but also ensures they stay juicy.

Pat the chicken dry to help the coating stick better, then lay them in the flour mixture, turning to coat each piece generously. Don’t be shy here; a good coating means a good crunch later on.

Pour enough vegetable oil into a pan to reach halfway up the chicken and heat it over medium-high until it shimmers. Place two pieces of chicken in the hot oil, cooking them for about 4-5 minutes on each side until they’re beautifully golden. Transfer to a plate and repeat with remaining chicken.

Drain the used oil, leaving behind the delicious brown bits. Give the pan a quick wipe with a paper towel to remove any burnt bits while keeping the tasty bits intact for the gravy.

Over medium heat, melt the butter in the pan, using a silicone spatula to loosen any leftover bits from the bottom. Gradually sprinkle in flour while whisking continuously to form a smooth paste.

Add the chicken broth and half and half slowly, whisking all the while to avoid lumps. This is where the magic really starts to happen, so keep that wrist moving!

Introduce the beef bouillon, soy sauce, and seasonings into the mix, bringing everything to a gentle boil before lowering to a simmer. If you fancy a darker hue to your gravy, add a few drops of kitchen bouquet.

Nestle the cooked chicken and any accumulated juices back into the pan with the gravy. This will marry the flavors beautifully and ensure every bite is as delicious as can be.

Partially cover the pan and let the chicken cook over low heat for another 10-15 minutes. You’re aiming for an internal temperature of 165 degrees, ensuring the chicken is cooked through and perfectly tender.

Sprinkle some fresh parsley on top for a burst of color and serve alongside creamy mashed potatoes. Dig in and savor the deliciousness you’ve just created!