Step 1

Combine the sauce ingredients and set aside.

Step 2

Cut bacon into thirds and cook in a large skillet over low heat until crispy on each side. Set aside on a paper towel lined plate. Reserve 3 Tablespoons clear drippings to make the roux. Roughly chop the bacon once cooled.

Step 3

While the bacon cooks, slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

Step 4

Season with Italian seasoning and salt/pepper. Place 1/2 cup flour on a plate and dredge each side of the chicken. Tap off excess.

Step 5

Heat olive oil in a large, high-walled skillet over medium-high heat. Sear 2-3 pieces of chicken at a time for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe any black residue from the pan but leave the brown remnants as this will add flavor to the sauce.

Step 6

Add the garlic and reserved bacon drippings to the same skillet that you cooked the chicken in. (Note: 3 tablespoons of butter can be used instead, or a combination of both if you don’t have enough drippings.) Use a silicone spatula to “clean” the bottom of the pot over medium heat for 1 minute.

Step 7

Whisk in 3 tablespoons of flour and stir continuously for 2 minutes.

Step 8

Add the sauce mixture in small splashes, stirring continuously. (If you add it too quickly, the roux will “break” and the sauce will be thin.)

Step 9

Bring the sauce to a boil, then reduce to a simmer. Let it simmer until it’s near your desired level of thickness.

Step 10

Reduce heat to low and stir in the Parmesan cheese until smooth.

Step 11

Add the chicken back and spoon the sauce on top. Let it simmer for 5 minutes or so, uncovered.

Step 12

Top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.