Black Pepper Chicken with White Wine Cream Sauce

9 Gather your ingredients and first step would be to season your chicken with 1 tsp salt, 1 tsp garlic and 1 ½ tsp black pepper. Let the seasonings sit on your chicken while you prepare everything else.
10 Cook the 5 strips of bacon in a skillet until the bacon has become crispy then remove from the pan reserving 1 ½ to 2 tbsp bacon grease. While the bacon cooks this is a good time to pre-dice your shallots fine.
11 In a separate skillet or 2 qt pot add 2 tbsp butter and let that start to melt over medium heat and then add mushrooms and season with the remaining salt, pepper, and garlic and cook the mushrooms down until they have lost half their moisture which takes 7-8 minutes, and they are cooked.
12 Turn on oven to 350° and let it come to temperature.
13 In the skillet that you cooked the bacon in turn back heat over medium high until skillet is hot and pour back in bacon grease and then once grease and skillet are hot sear chicken breast on each side for 2 minutes. After a golden-brown crust form on each side place skillet with chicken directly in the oven until the internal temperature reaches 160° then immediately remove chicken and let it rest for a few minutes.
14 In a 2 qt or smaller pot add 2 tbsp butter with shallots and cook down until shallots start to slightly turn brown and then add in white wine until 90% of the wine has cooked out. Then add in cream and keep cooking over medium heat then a simmer after it comes back to a boil until the sauce thickens. Season with a dash of salt and the nutmeg.
15 Place chicken on a cutting board and slice on an angled bias and then chop your crispy bacon.
16 Place your chicken that’s been cut on a plate that you fan out slightly then pour the white wine cream sauce on top of the chicken then top with bacon and mushrooms.