Use a sharp knife to fillet both chicken breasts in half (so you have 4 thin chicken breasts in total).**

Sprinkle salt and pepper evenly over all chicken breasts (top and bottom of each breast).

Toss each chicken breast in flour and shake off excess.

Place 1 tablespoon of oil and 1 tablespoon of butter in large frying pan over medium high heat until butter has fully melted.

Reduce heat to medium and cook chicken breasts for 5 – 6 minutes per side or until thoroughly cooked. Use a meat thermometer to make sure internal temperature of each chicken breast has reached 165 degrees F. If chicken breasts are browning too much before they are fully cooked, reduce heat to low medium. Do not overcook or the chicken will start to dry out or burn.

When chicken is fully cooked, remove chicken breasts from pan and set aside on a clean plate.

Reduce heat to low medium.

Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan with the garlic cloves (either full peeled cloves, squished cloves or a combination of both).

Sautee garlic cloves until lightly browned.

Add chicken broth to pan and simmer on low medium for 5 minutes. The chicken broth will reduce by about half during this time.

Add in heavy cream, garlic powder and onion powder. Still well to mix. Simmer on low medium for about 5 minutes (stirring often).

Add in Parmesan and bacon and stir until Parmesan has completely melted.

Add chicken back into pan and simmer on low for 5 minutes. Sauce will thicken during this time.

Sprinkle with fresh parsley before serving. Serve hot.

Store leftovers in a sealed food storage container in the fridge for up to 3 days.