Start with the bacon

Cup of Yum
1. Chop the bacon into small dice.5 slices bacon
2. Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.

To prepare the chicken

1. Use kitchen paper to pat each chicken breast. A dry chicken breast won't slip and slide on your cutting board.2 chicken breasts
2. Place the chicken smooth side up on your board and use a sharp knife to cut sideways through the breast, as though you are opening it up like a book (see picture below)
3. Try to keep the knife flat and parallel to the chopping board.
4. Continue cutting through the breast until you have two fillets.
5. If you find they are not thick, cover the fillet with parchment paper and use the smooth side of a meat mallet (or a heavy-based pan) to gently flatten the plumper end.
6. Add the flour to a shallow dish.¼ cup / 4 tablespoon all-purpose flour
7. Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp / 0.5 teaspoon kosher salt½ tsp / 0.5 teaspoon black pepper

To finish the dish

1. Add the butter to the bacon fat, and once melted, add the floured chicken fillets to the pan.1 tbsp butter
2. Cook chicken for 3 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
3. Turn the heat up to high and add the mushrooms to the pan; cook for 3-4 minutes until they are browned.2 cups / 200 g sliced mushrooms
4. Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
5. Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tbsp butter1 small onion
6. Add the minced garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 8)2 garlic cloves
7. Slowly whisk in the chicken broth and sherry (if using).¾ cups / 180 ml chicken broth/stock2 tbsp dry sherry
8. Bring to a simmer and cook gently for a minute.
9. Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups / 300 ml heavy cream½ tsp / 0.5 teaspoon Dijon mustard¼ tsp / 0.25 teaspoon salt¼ tsp / 0.25 teaspoon black pepper
10. Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 3 minutes until the sauce has thickened, and the chicken is heated through.
11. Sprinkle over the cooked bacon, season to taste, and serve. Garnish with parsley (optional)