Prepare the dredging mixture by combining the flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set this aside. Pre-measure the gravy components for efficiency.

In a skillet set over medium-low heat, cook the bacon strips until they are crisp on both sides. Transfer the bacon to a plate and pour the rendered fat into a heatproof container, reserving 2 to 4 tablespoons of the clear drippings. Wipe the skillet clean of any blackened bits, if necessary.

As the bacon cooks, slice each chicken breast horizontally to create two thinner fillets. Place plastic wrap over the chicken and use a meat mallet to pound them to approximately ¾-inch thickness, allowing better adherence of the dredge.

Pat the chicken slices dry with a paper towel, then thoroughly coat them in the flour mixture, pressing to ensure the coating adheres in all areas.

Return the reserved bacon drippings to the skillet, and pour in enough vegetable oil to come halfway up the sides of the chicken. Heat over medium-high until shimmering. Fry the chicken in batches—two pieces at a time—for 4 to 5 minutes per side, or until a golden crust forms. Set aside on a plate. Adjust the heat as needed to maintain an even fry.

Discard the frying oil and clean out any dark residue with a paper towel, leaving behind the golden-brown bits (fond) which will enrich the gravy.

In the same pan over medium heat, melt the butter and scrape up the fond using a silicone spatula. Gradually sprinkle in the flour, whisking continuously to create a smooth paste.

Slowly whisk in the chicken broth and half and half in increments, allowing the mixture to thicken between each addition to avoid breaking the roux.

Stir in the beef bouillon, soy sauce, and the remaining seasonings—onion powder, garlic powder, rosemary, thyme, sage—and add a few drops of Kitchen Bouquet for color, if desired.

Bring the mixture to a light boil, then lower the heat to a gentle simmer. Return the chicken, along with any accumulated juices, to the pan.

Roughly chop the cooked bacon and scatter it over the chicken. Cover the pan partially and let it cook on low for 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F.

Finish with a garnish of chopped parsley and serve with creamy mashed potatoes if desired.