*Prep time: 10 mins | Cook time: 20 mins | Serves: 4*
The Ingredients**
**The Protein & Crisp:**
* 4 Large chicken breasts (sliced into thin cutlets)
* 6 Strips of thick-cut bacon, diced
**The Sauce Base:**
* 4 Cloves garlic, minced
* 1 Small shallot, finely diced
* 1 ½ cups Heavy cream
* ½ cup Chicken broth
**The Seasoning & Finish:**
* ½ cup Grated Parmesan cheese
* 1 tsp Smoked paprika
* ½ tsp Onion powder
* Fresh parsley, chopped
* Salt and black pepper to taste
### **The Instructions**
1. **Crisp the Bacon:** In a large skillet over medium heat, fry the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, but leave about 2 tablespoons of the rendered fat in the pan for flavor.
2. **Sear the Chicken:** Season the chicken cutlets with salt, pepper, paprika, and onion powder. Increase the heat to medium-high and sear the chicken in the bacon fat for 3–5 minutes per side until golden brown. Remove the chicken and set it aside.
3. **Sauté Aromatics:** Lower the heat to medium. Add the shallots to the pan and sauté for 2 minutes, then stir in the garlic for 30 seconds until fragrant.
4. **Create the Sauce:** Pour in the chicken broth, scraping the bottom of the pan to release the flavorful browned bits. Stir in the heavy cream and bring to a gentle simmer.
5. **Thicken:** Whisk in the Parmesan cheese. Let the sauce simmer for about 3–5 minutes until it thickens enough to coat the back of a spoon.
6. **Combine:** Return the chicken to the pan, nestling it into the sauce. Spoon the creamy liquid over the cutlets to keep them moist.
7. **Serve:** Top with the reserved crispy bacon and fresh parsley.
### **Quick Tip**
If you prefer a thicker sauce, you can let it simmer for an extra 2 minutes before adding the chicken back in. This dish pairs perfectly with steamed green beans or a simple pasta.