Placing one hand flat on your chicken breast you are going to cut each chicken breast in two horizontally by running a sharp knife from the thickest part of the chicken to the thinnest. Cover with plastic wrap with the cut side down and pound to about ¼ inch thick. Season each with salt and pepper.

Create an assembly line of three shallow dishes. In the first dish add the flour, the second, the milk and eggs, and thrid the bread crumbs.

Add enough vegetable oil in a large skillet to reach about an inch up the sides. Place on a burner on medium to high heat. Dredge each chicken breast in the flour, then egg wash and finally the bread crumbs. When the pan is hot, carefully add to the pan.

Fry 5-10 minutes on each side until lightly browned. Remove from the pan and place on paper towels to drain the fat, then place in the oven at 300F to ensure they are fully cooked and keep warm while you prepare the sauce.

Reduce the stock to one cup on medium heat. Add the milk and keep warm.

Add the bacon to a medium skillet on medium heat and fry until crisp. Remove the bacon and set aside. Add the shallots to the bacon fat, cooking for two minutes. Next, add the mushrooms and thyme, cooking for another five minutes. Sprinkle the flour over the mixture and then cook for another five minutes.

Slowly add the milk stock to the skillet stirring to combine and to thicken the sauce. Bring to a simmer for 5 minutes.

Place one breast on a plate, and pour the sauce on top. Sprinkle the bacon bits, parsley and green onion on top. Reserve the rest of the sauce to serve on the side.

Serve with a green vegetable on the side. Alternatively, we enjoy serving on egg noodles where the sauce coats the noodles.