Season the chicken pieces with salt and pepper.

Place the flour in a shallow dish and stir in a good pinch each of S&P.

Coat the chicken in the flour on both sides, shaking off the excess, and set aside.
Cook the bacon in a 12” cast iron skillet until crisp then remove and set aside.

Remove enough excess fat from the skillet, 2 leave about 2 Tbsp in the pan.

Add in the chicken, in batches, if necessary, and sear on both sides until golden (about 3-4 minutes per side).

Remove the chicken from the skillet.

Add a drizzle of oil to the pan if it’s dry and add in the mushrooms. Cook the mushrooms for 3-4 or until golden.

Add in the shallots and cook for 4-5 minutes more, until softened.

Add in the garlic and the thyme and cook for 1 minute.

Add in the butter and the flour. Stir well.
Pour in the wine and the broth and bring to a simmer, allow to cook for 2-3 minutes.

Pour in the cream and stir. Season with S&P.

Add the chicken back to the skillet and simmer all for 5-6 minutes, ensuring the chicken is cooked through.

Remove from the heat and top with the bacon (and chopped parsley, if desired).