Ingredients:

6 strips fat bacon
1 cup heavy cream
2 Tbs. finely chopped parsley

Equipment:

Large Skillet

Cooking Directions

Sauté bacon in a skillet, drain the bacon on absorbent paper and keep it warm. Cook the chicken in the bacon fat first skin side down. Cook to golden brown, turn chicken cook until juice runs clear. Check to make sure it is cooked and transfer it to a heated serving platter. Skim off all but 3 Tbs. of the fat, add heavy cream and parsley. Cook the mixture over medium heat, without letting it boil, stirring and scraping the brown bits from the pan. Pour the sauce over the chicken and garnish the platter with the bacon (I like to crumble it).