Step 1

Cut the chicken into thinner slices, about 2 slices per breast. Use a meat tenderizer to gently flatten the chicken; it will expand more while cooking. Aim for slices that are approximately ½ inch thick.

Step 2

Season the CHICKEN with SALT and PEPPER on both sides. In a shallow bowl, mix together the FLOUR, ITALIAN SEASONING, and PARMESAN CHEESE. Dredge the seasoned chicken in the flour mixture, shaking off any excess, and then set it aside.

Step 3

In a large pan or well-seasoned cast-iron skillet, heat the OIL and BUTTER over medium-high heat until the butter has melted, and the pan is hot. Cook the chicken until it's golden on each side and fully cooked (approximately 4-5 minutes per side, depending on the thickness of your chicken). Then, transfer it to a plate.

Step 4

Add the BACON to the pan and cook until crispy. Transfer to a plate and remove some of the excess fat, leaving about 1 teaspoon in the pan.

Step 5

Add the ONION and GARLIC, and sauté until the onion becomes translucent (approximately 1 minute).

Step 6

Reduce the heat to low and add the CREAM OF MUSHROOM SOUP, MILK, SOUR CREAM and RANCH SEASONING MIX. Stir to combine.  Bring to a gentle simmer and cook for 3 minutes, then return THE COOKED BACON and cook further for 2 minutes.

Step 7

Place the chicken in the skillet and spoon the sauce over it.

Step 8

Partially cover the skillet and allow the chicken to heat through and soak up the sauce's flavors, approximately 2 minutes.

Step 9

Garnish with the parsley.

Step 10

Serve alongside mashed or baked potatoes!

Step 11

Enjoy!