• 1 package boneless skinless chicken breasts
• Seasoning salt & black pepper to taste
• 1/4 cup flour
• 8 slices thick cut bacon
• 4 tablespoons butter
• 1 head garlic cloves, peeled
• 1/2 cup dry white wine
• 1 cup heavy cream
• Parmesan for topping
Using meat tenderizer, pound chicken breasts. Chop into bite size pieces. Season with seasoning salt and pepper. Pour flour into ziploc bag and add chicken. Shake well.
Cut bacon into pieces. Cook in a large skillet with high sides over medium heat until crispy. Transfer to a paper towel lined plate.
Melt 3 tablespoons of butter in the skillet. Add chicken. Sear until golden brown, about 3-4 minutes. Flip and sear another 2-3 minutes. Transfer seared chicken to a clean plate.
Add remaining butter. Turn the heat to medium and add all of the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful not to burn!
Pour in the wine. Bring to a slow boil, then reduce to simmer. Simmer until the wine is reduced by half. Pour In the cream. Bring the cream and wine to a boil and reduce to a simmer.
Add chicken back to skillet with the sauce. Cover and cook until the chicken is cooked through.
Sprinkle with bacon pieces and garnish with Parmesan.