Step 1

Season the chicken cutlets with salt and pepper on both sides.

Step 2

In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out until the bacon is crisp, then remove the bacon with a slotted spoon to a paper towel to drain.

Step 3

Add the rosemary to the skillet and fry for 30 seconds to release the flavors.

Step 4

Add the chicken cutlets in a single layer directly in the bacon fat, and cook for approximately 3 minutes on each side (this time varies with thickness).

Step 5

Once the chicken has completely cooked to 165F, remove the cutlets to a plate, and deglaze the pan with the Brandy, if using, and the chicken stock.

Step 6

Cook for a few minutes until the liquid mostly evaporates, then add the mustard and cream.

Step 7

Turn the heat to high and whisk, incorporating the brown bits from the bottom of the pan into the sauce.

Step 8

Cook the sauce for a couple minutes, until the cream has thickened slightly, then turn off the heat and add the chicken and bacon bits back to the pan.

Step 9

Turn the chicken over in the sauce a few times to coat, then serve.