Step 1

Chop the bacon into small dice.6 slices bacon

Step 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.

Step 3

Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts

Step 4

Lay the chicken breast flat on a chopping board.

Step 5

Use a large sharp knife to cut sideways through the breast.

Step 6

Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.

Step 7

Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.

Step 8

If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.

Step 9

Add the flour to a shallow dish.¼ cup all-purpose flour

Step 10

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 salt½ tsp black pepper

Step 11

Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets

Step 12

Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

Step 13

Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion

Step 14

Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour

Step 15

Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)

Step 16

Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme

Step 17

Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper

Step 18

Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.

Step 19

Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon