Step 5

Turn the heat down to low and pour the chicken stock into the pan. Browned parts on the bottom of the pan may be removed using a wooden spoon. This process adds depth of flavor to the sauce.

Step 6

Mix in the heavy cream, thyme, and rosemary that has been dried. Simmer the ingredients for approximately 5 minutes, or until they begin to thicken, stirring occasionally.

Step 7

Stir in the grated Parmesan cheese and cook until the cheese melts and the sauce becomes smooth and creamy about 2 minutes.

Step 8

After the bacon has been cooked, return it to the pan and set aside a few pieces for decoration. Mix the bacon into the sauce until it’s equally distributed.

Step 9

After the chicken breasts have finished cooking, return them to the pan and nestle them into the bacon cream sauce. Coat the chicken with the sauce by spooning it on.