Instructions

1. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
2. Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add butter. Add mushrooms and bacon lardons, and cook until browned, about 5 minutes. Remove mushrooms and bacon lardons and set aside.
4. In the same skillet, add chopped onion and garlic. Cook until softened, about 2-3 minutes.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
6. Add chicken broth and return the chicken breasts to the skillet. Simmer for about 10 minutes or until the chicken is cooked through.
7. Remove the chicken from the skillet and keep warm. Add mushrooms and bacon lardons back into the skillet.
8. Stir in heavy cream and let the sauce simmer for another 2-3 minutes until slightly thickened.
9. Place the chicken back into the skillet to warm through.
10. Garnish with fresh parsley and serve hot.

The addition of roasted bacon lardons will bring an extra layer of richness and flavor to this delightful dish. Enjoy!