1. Prepare the chicken by patting it dry with paper towels to achieve a crispy texture. Season generously with salt and pepper. If using chicken breasts, consider slicing into thinner cutlets for even cooking.

2. Cook the bacon in a large skillet over medium heat until crispy. Transfer the bacon to a plate lined with paper towels to drain, and reserve some bacon grease in the skillet.

3. Heat butter and olive oil in the same skillet. Add the chicken and cook over medium heat for about 5-7 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

4. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.

5. Sprinkle flour into the skillet to create a roux, stirring constantly.

6. Deglaze the pan with dry white wine, scraping up any browned bits at the bottom of the skillet for enhanced flavor.

7. Gradually add chicken broth to the skillet, stirring to combine, then bring the mixture to a simmer.

8. Stir Dijon mustard into the skillet, followed by heavy cream. Adjust the sauce thickness by adding more cream if needed for a richer texture or additional broth for a lighter consistency.

9. Season the sauce with lemon juice, fresh herbs like thyme or tarragon, salt, and pepper to taste, ensuring a balanced flavor profile.

10. Return the chicken to the skillet, spoon the sauce over each piece, and simmer for a few minutes to ensure the chicken is cooked through and the flavors meld together.

11. Crumble the crispy bacon on top of the chicken and sauce before serving.

12. Serve immediately with your choice of sides, such as roasted Parmesan smashed potatoes or a fresh salad, for a complete and satisfying meal.