2large boneless, skinless chicken breasts, cut in half lengthwise to form 4 thinner chicken fillets (or 4 whole chicken breasts if you prefer a bigger serving), both sides sprinkled with salt and freshly ground black pepper
2tablespoonsextra virgin olive oil
5slicesthick-cut bacon, diced (use more bacon if using thin-sliced)
6ouncesfresh white button or cremini mushrooms, sliced
1cupheavy cream or half-and-half
2tablespoonschopped fresh parsley
Salt and pepper to taste
Fresh parsley for garnish
Heat the oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set aside, leaving the browned bits in the bottom of the pan.
Add the bacon and cooked until crispy. Add the mushrooms and cook until soft, 3-4 minutes. Add the garlic and cook for another minute. Add the butter, melt, then add the flour and stir to combined. Cook for 30 seconds.
While whisking constantly, pour in the heavy cream and milk. Bring the sauce to a simmer and continue whisking until the sauce is thickened. Add the salt and parsley.
Nestle the chicken breasts in the sauce and spoon sauce over them to cover. Return the sauce to a simmer, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent burning. Add salt and pepper to taste. Serve immediately with rice, pasta or potatoes and garnish with some fresh chopped parsley.