2 1/2 lbs. chicken
2 tbsp. salad oil
1 1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
3 slices bacon, chopped
2 c. breakfast cream

Cut chicken into pieces; brush with oil and dredge with flour, salt, and pepper. Fry bacon until crisp. Remove from skillet. Set control at 400 degrees and cook chicken until brown. Reset temperature to 260 degrees.

Add 1 cup cream, cook uncovered until cream is thickened, about 5 minutes. Add remaining cream and bacon. Cover and continue cooking for 15 minutes. Serve with cream gravy. Serves 4.