Step 1

Remove the chicken breasts from the refrigerator and allow them to come to room temperature (if time allows). To ensure even cooking, pound the chicken breasts until they are uniform in thickness (about a ¼-½ inch thick). Rub the chicken breasts with a thin coat of olive oil and sprinkle with salt and black pepper. Set aside.

Step 2

Heat a large skillet over medium heat. Add the chopped bacon and cook for approximately 6-8 minutes, or until crispy and the fat has rendered. Stir occasionally. Use a slotted spoon to remove the bacon, leaving 1-2 tablespoons of bacon fat in the pan.

Step 3

Return heat to medium, medium-high. Add the chicken to the skillet, leaving space between each chicken breast. Cook for approximately 5-6 minutes or until the chicken turns white 1/2 way up the thickest side. If it appears that the chicken is browning too fast, reduce the heat slightly. Flip each chicken breast over and continue to cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 160 degrees F.

Step 4

Remove the chicken from the skillet and transfer it to a clean plate. Cover with foil to keep them warm.

Step 5

Over medium heat add the shallots to the skillet (add a little butter or olive oil if needed). Sautè the shallots for 3-4 minutes, or until just starting to soften. Stir frequently. Add the garlic and cook for 1 minute more.

Step 6

Add the wine to the skillet and deglaze the pan. Cook until the wine has reduced by half. Reduce heat to medium-low and stir in the half and half, water, and any juices from the resting chicken. Bring to a simmer and stir in the capers, bacon, olives, and chopped parsley. Add the chicken back into the skillet. Cook for 1-2 minutes, or until the chicken is heated through. Remove from heat.

Step 7

Place the chicken on individual serving plates and top with sauce. Serve with roasted vegetables, rice, or potatoes.