Leek and Mushroom Gravy Smothered Chicken

Isaiah 63:9

    [9] In all their affliction he was afflicted,

        and the angel of his presence saved them;

    in his love and in his pity he redeemed them;

        he lifted them up and carried them all the days of old.

An ej original recipe!!

4 large chicken breast cut in half lengthwise, salted with coarse kosher and peppered, dry marinate for 2 hrs in fridge, this is a dry brine for tender and moist chicken

1 c Italian 4 cheese blend, divided

Dredge

2 Beaten eggs

2 c Italian plain bread crumbs

1/8 c Cornstarch 

Dredge chicken in egg, drain, then into breadcrumbs.

Using 2 T bacon grease, 1/8 c olive oil and 2 T clarified butter, heat.

Fry 5 minutes, in batches, on each side or until chicken is crispy.

Place in foil pan.

Sprinkle chicken with cheese.

Add 2 T of gravy to each chicken piece.

Place in a preheated 350 degree oven for 20 minutes or until chicken internal temp is 165. 

Serve.

Gravy 

1/8 c Leeks

1/8 c Mushrooms 

Salt and Pepper to taste

1/2 t Thyme

1/2 t Rosemary 

Pinch of sugar

1/4 c Sauvignon Blanc 

1/4 c Italian 4 Cheese 

1/4 c Half and half

1 T bacon grease, 1 T olive oil and 1 T clarified butter 

Sauté Leeks and mushrooms.

Add herbs, sugar and salt-pepper.

Next add wine, slightly reduce.

Add half and half and cheese.

Sauté until your desired thickness.

Spoon a little over cheese-chicken.

Reserve most of the gravy for mashed potatoes or rice.