Combine chicken dredge ingredients on a large plate and set aside. Prepare gravy ingredients before starting to cook.

Prepare the chicken: Slice each chicken breast in half lengthwise to create two thinner slices. Place plastic wrap over them and pound to about 3/4 inch thick using a meat tenderizer. This helps the flour dredge adhere better. The chicken will plump up when cooked.

Coat the chicken: Pat the chicken dry and coat generously in the flour mixture, ensuring it's evenly covered.

Cook the chicken: Add the chicken and fry for 4-5 minutes per side until golden brown. Set aside on a plate.

Deplete overabundance oil: Evacuate oil from the pot and utilize a paper towel to clean any dark spots from the container, taking off brown leftovers (affectionate) for flavor.

Make the roux: Melt butter over medium heat and gradually sprinkle in flour, whisking continuously until a paste forms.

Add broth and half-and-half: Gradually pour in liquid, whisking constantly until thickened.

Incorporate remaining gravy ingredients: Slowly add beef bouillon, soy sauce, and seasonings.

Bring to a delicate bubble, at that point diminish to a stew. Include a couple of drops of Kitchen Bouquet for a darker color in case desired.

Return chicken to the dish in conjunction with any juices from the plate.

Partially cover and simmer over low heat for 10-15 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Decorate with parsley and serve with some vegetables.