Garlic Mushroom Chicken with Bacon

Get your prep done before you start cooking: season both sides of the chicken fillets with paprika, ½ tsp salt and ½ tsp black pepper. Thinly slice the mushrooms and mince the garlic. Chop the parsley.
Heat a nonstick skillet over high heat. Add bacon and cook until crispy and golden brown. Transfer to a plate layered with a paper towel. Try to leave as much bacon grease as possible in the skillet.
Add butter, stir until melted. Add chicken fillets and sear over medium high heat, about 8-10 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with aluminum foil.
Add mushrooms and cook until they release their moisture. Add oil and garlic, cook for 2 minutes. Stir in Italian seasoning and the remaining salt and pepper. Deglaze with white wine, while stirring with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 2 minutes.
Pour in cream and stir in parsley and Parmesan. Bring the sauce to a simmer, then return the chicken fillets to the skillet. Simmer for 3 minutes or until cooked through. Taste and adjust salt if needed.
Finish off with bacon, parsley and freshly ground black pepper. Enjoy!