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1
Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
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2
Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
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3
Cook chicken about 4-5 minutes on each side until browned.
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4
While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
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5
When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
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6
Remove bacon with a slotted spoon and drain on paper towels.
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7
Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
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8
Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
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9
Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
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10
Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
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11
Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
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12
Preheat the broiler.
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13
Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
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14
Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
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15
Arrange the bread on a baking sheet and toast on both sides under the broiler.
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16
Rub garlic across the hot toast and butter lightly.
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17
Cut the slices of toast in half from corner to corner.
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18
Remove the bay leaf and thyme stems from the chicken and sauce.
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19
To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.
