Creamy Garlic Chicken with Bacon

Season both sides of each chicken breast with salt and pepper.

Dredge

Place the flour on a plate. Dredge each chicken breast in flour and pat off any excess. Set aside.

Cut the bacon into pieces. Cook in a large skillet with high sides set over medium heat until crispy. Transfer to a paper towel lined plate. Wipe out the skillet.

Sear

Melt 1 ½ tablespoons of butter in the same skillet set over medium-high heat. Add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear for another 2-3 minutes. Transfer the seared chicken breasts to a clean plate and set aside. (The chicken will finish cooking through in step 7).

Toast

Add the remaining butter to the pan. Turn the heat to medium and all of the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful not to burn the garlic.

Pour in the wine. Bring it to a boil, reduce it to a simmer, and simmer until the wine is reduced by half. Pour in the cream. Bring the cream and wine to a boil and reduce it to a simmer.

Cook

Place the chicken breasts in the skillet with the sauce. Cover and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.

Serve

Sprinkle with crispy bacon pieces and garnish with chopped fresh parsley.