Ingredients
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 cup all-purpose flour
4 chicken cutlets
4 slices bacon, chopped into ½-inch pieces
2 tablespoons olive oil, divided
4 cloves garlic, roughly chopped
Juice from 1 lemon
¼ cup dry white wine
½ cup chicken broth
¼ cup sun-dried tomatoes, roughly chopped
2 tablespoons butter
¼ cup heavy whipping cream
½ cup freshly-grated Parmesan
Directions
1. In a shallow bowl, mix together the salt and pepper with the flour. Dredge each piece of chicken in the flour mixture until coated on either side, shaking off the excess. Set aside.
2. Heat a large skillet over medium-high heat. Add the bacon pieces, and fry until brown and crispy. Remove the cooked bacon pieces with a slotted spoon, reserving the fat in the skillet.
3. Add 1 tablespoon of oil to the skillet, and turn the heat to medium. Add the chicken cutlets, and fry until golden on either side, about 5 minutes. Remove and set aside.
4. In the remaining oil, add the garlic and sautée until fragrant, about 1 minute. Add lemon juice and wine, and reduce until barely any liquid is left in the skillet, about 5 minutes.
5. Once the liquid has reduced, add the chicken broth, sun-dried tomatoes, and butter. Whisk until the butter is melted, and the sauce is glossy.
6. Add the heavy cream and Parmesan to the skillet, and whisk to combine. Bring to a simmer and cook until thickened, about 3 to 5 minutes.
7. Return the chicken and bacon to the skillet to warm through. Once the chicken is warmed and sauce is thick, remove from the heat to serve.