Step 1

In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat to use in the gravy. Then, wipe out the skillet and set aside.

Step 2

Pat the chicken dry and slice each breast in half horizontally to make two pieces (for a total of 4 halves). Using a meat mallet, pound each piece to an even thickness.

Step 3

On a large shallow plate, combine the flour, breadcrumbs, garlic salt, paprika, kosher salt, and pepper. Whisk to combine.

Step 4

Dredge each piece of chicken in the flour mixture, pressing it to make sure it's coated on all sides. Set aside.

Step 5

In the same skillet you cooked the bacon, heat the oil over medium heat until shimmering. Add the chicken and cook until seared, about 3-5 minutes per side, or until browned. (The chicken will not be cooked through yet.) Remove the chicken from the pan, place it on a plate, and tent to keep it warm.

Step 6

Drain the oil from the skillet, leaving the browned bits. Add the reserved bacon fat and butter and heat over medium heat until melted. Sprinkle the flour over the top and whisk to combine, scraping up the browned bits as you go. Cook until the roux is golden brown, about 4-6 minutes.

Step 7

Slowly pour in the chicken stock, whisking constantly to remove lumps. Cook, stirring occasionally until the gravy thickens and coats the back of a spoon.

Step 8

Add the bacon pieces (reserving some for topping), heavy cream, pepper, and cayenne. Bring to a boil, then reduce heat to low and simmer for 1-2 minutes.

Step 9

Place the chicken back into the skillet. Cover and simmer for an additional 10 minutes, or until chicken is cooked through to an internal temperature of 165°F.

Step 10

Spoon the sauce over the chicken breasts. Serve topped with the reserved bacon and parsley for garnish.