For the Chicken:

  • 2 large boneless, skinless chicken breasts – cut in half lengthwise to make 4 fillets
  • 2 heaping Tbsp flour
  • 3 Tbsp parmesan cheese – freshly grated
  • 1 tsp salt
  • pepper – to taste

For the Sauce:

  • 1 Tbsp olive oil
  • 2 tsp butter
  • 8 oz bacon – cut into strips
  • 1 small onion – chopped
  • 6 large cloves garlic – minced
  • 1-1/2 C half and half
  • 1/2 C parmesan cheese – freshly grated
  • 1/2 tsp cornstarch
  • 2 tsp water 


  1. Season the chicken with salt and pepper
  2. In a shallow bowl, combine the flour and parmesan cheese
  3. Dredge seasoned chicken in the flour mixture – shake off excess and set aside
  4. Heat the oil and butter in a large non stick pan over medium-high heat until butter has melted and pan is hot
  5. Fry the chicken until golden on each side, cooked through and no longer pink – about 4 – 5 minutes per side, depending on the thickness of your chicken
  6. Transfer onto a warm plate
  7. Add the bacon strips to the pan and fry until crispy
  8. Drain off some excess fat – keeping about 1 tsp worth in the pan
  9. Add the onion and garlic and fry until onion is transparent – about 1 minute
  10. Reduce heat to low heat, and add the half and half
  11. Bring the sauce to a gentle simmer
  12. Season with a little salt and pepper to your taste
  13. Add in the parmesan cheese and allow the sauce to simmer until the parmesan cheese has melted slightly
  14. In a small cup, combine the cornstarch and water – mix well
  15. Add the cornstarch and water mixture into the center of the pan and mix it in fast to combine into the sauce – it will begin to thicken immediately
  16. Add the chicken back into the pan to serve


  1. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice