Heat a large skillet over medium-high heat. Once hot, add the bacon. Cook bacon strips for 2-3 minutes on each side or until crisp. Remove bacon from the skillet and set aside on paper towels. Do not wipe out the skillet, as the remaining bacon grease is used to cook the chicken.

While the bacon is cooking, in a shallow bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Remove 2 tablespoons of the seasoned flour mixture and set aside in a small bowl to add to the sauce later.

One at a time, dredge each piece of chicken in the flour mixture, flipping it so the chicken is lightly coated on all sides. Repeat with each chicken cutlet.

In the same large skillet over medium-high heat, cook the coated chicken in the bacon grease for 5-6 minutes on each side or until internal temperature reaches 165℉ on a meat thermometer.

Remove the chicken to a clean plate and set aside.

To the skillet add the butter. Once the butter is melted, sprinkle the reserved 2 tablespoons of seasoned flour over the butter. Whisk until a paste forms then add the chicken broth and whisk again until smooth. Stir in the cream. Bring it to a low simmer and cook, whisking often, until the sauce is slightly thickened, 4-5 minutes.

Return the chicken to the skillet and nestle it into the sauce, spooning the sauce over top.

Chop the cooked bacon. Top the chicken with the chopped bacon and fresh parsley, if desired, and serve.

Store leftovers in an airtight container in the fridge for up to 3 days.