Heat a large skillet over medium heat and add in the oil and butter.

Meanwhile, season the chicken with sea salt, pepper, then lightly coat with flour.

Sauté your chicken until golden brown and cooked through, around 4-6 minutes on each side depending on the thickness of your breasts.

Set cooked chicken aside on a plate.

In that same preheated skillet add in the bacon and cook until it begins to crisp up nicely.

Once the bacon is almost done, add in the shallots and garlic into the skillet and sauté for 3 minutes.

Add in the wine to deglaze the pan, stirring all the tasty bits off the bottom and incorporating them into the wine. Simmer over medium heat for a few minutes until reduced by half.

Whisk in the milk, mayonnaise, and Dijon mustard, incorporating really well, then return your cooked chicken back to the skillet. Spoon sauce over chicken.

Cook the chicken for a couple of minutes more, just until hot and bubbly.

Garnish with parsley and serve while hot.

Enjoy!