Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.

2. Cook the Bacon: In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.

3. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms to the bacon fat. Sauté until they are golden brown and tender, about 5 minutes. Remove the mushrooms and set aside with the bacon.

4. Sear the Chicken: Add olive oil to the skillet, then place the seasoned chicken breasts in the pan. Sear them for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest.

5. Make the Sauce: In the same skillet, add the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and heavy cream, mixing well. Let the sauce simmer for about 3-4 minutes until slightly thickened.

6. Combine Ingredients: Return the cooked bacon and mushrooms to the skillet, stirring to combine. Add the sliced chicken back into the skillet, coating it with the creamy mustard sauce.

7. Serve: Slice the chicken breasts and serve them topped with the bacon and mushroom mustard sauce. Garnish with fresh parsley for a pop of color. Enjoy!