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

In a skillet over medium-low heat, cook bacon strips until crisp on both sides. Transfer bacon to a plate and reserve 2 to 4 tablespoons of clear drippings. Wipe skillet clean of blackened bits if necessary.

Slice each chicken breast horizontally to create two thinner fillets. Place plastic wrap over chicken and pound to approximately 3/4-inch thickness.

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

Return reserved bacon drippings to skillet and add enough vegetable oil to come halfway up sides of chicken. Heat over medium-high until shimmering. Fry chicken in batches, two pieces at a time, for 4 to 5 minutes per side until golden. Set aside on a plate.

Discard frying oil and clean out dark residue with paper towel, leaving golden-brown bits (fond) in the pan.

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

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

Stir in beef bouillon, soy sauce, onion powder, garlic powder, rosemary, thyme, sage, and Kitchen Bouquet if using.

Bring mixture to light boil, then lower heat to gentle simmer. Return chicken and accumulated juices to pan.

Roughly chop cooked bacon and scatter over chicken. Cover pan partially and cook on low for 10 to 15 minutes until chicken reaches internal temperature of 165 degrees F.

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