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1
Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
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2
Spread the flour on a large plate or in a baking dish.
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3
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
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4
Remove all but 2 tablespoons of fat from the pan.
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5
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
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6
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
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7
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
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8
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
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9
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.
