In a shallow dish, combine flour, breadcrumbs, seasoned salt, and black pepper.

Cook the beef bacon in a large skillet over medium-low heat until crispy.

Transfer the bacon to a paper towel-lined plate and reserve 2–4 tablespoons of the drippings.

Slice each chicken breast horizontally into two thinner cutlets.

Cover with plastic wrap and pound to approximately ¾-inch thickness.

Pat the chicken dry and coat thoroughly in the seasoned flour mixture.

Add reserved drippings and enough vegetable oil to the skillet to partially cover the chicken.

Heat over medium-high heat.

Fry the chicken in batches for 4–5 minutes per side until golden brown.

Transfer the chicken to a plate.

Carefully remove the oil from the skillet, leaving any browned bits behind.

Melt butter in the skillet over medium heat.

Gradually whisk in the flour to create a smooth roux.

Slowly add the chicken broth while whisking continuously.

Add the half and half and continue whisking until smooth.

Stir in bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage.

Bring the gravy to a gentle boil, then reduce to a simmer.

Add Kitchen Bouquet if desired for a deeper color.

Return the chicken to the skillet along with any juices.

Chop the cooked beef bacon and sprinkle over the chicken.

Partially cover and simmer for 10–15 minutes until the chicken reaches 165°F (74°C).

Garnish the Smothered Chicken with fresh parsley and serve warm.