Marsha's Creamy Parmesan Carbonara Chicken

We had this for dinner last night, and in typical Marsha fashion, I took the original recipe, which looked fabulous, but just had to change it up a tiny bit to fit our household. So if you want to see the original recipe, go to Cafe Delites by Karina here: https://cafedelites.com/creamy-parmesan-chicken-carbonara/

But for Marsha's version of this dish, read on below:

Marsha's Cream Parmeasan Carbonara Chicken

Ingredients:  
For The Chicken:
4 large boneless and skinless chicken breasts , halved horizontally to make 8 fillets
1/2 to 1 cup of flour or so
3 tablespoons finely grated fresh Parmesan cheese
salt
pepper

For The Sauce: 
1 tablespoon olive oil
2 Tbl butter (or sub with oil)
12 oz pkg. bacon, cut into bite-sized pieces
1 small onion, chopped
2 tsp. minced garlic
1 pint half and half (or heavy whipping cream)
1/2 cup finely grated fresh Parmesan cheese

Instructions:  
Season the chicken with salt and pepper (fresh cracked pepper is always best!). In a shallow bowl, combine the flour and Parmesan cheese. (You can add more flour (and cheese) if you need it to have enough to lightly cover all your chicken, depending on size of breasts.) Dredge seasoned chicken in the flour mixture; shake off excess and set aside. (I placed mine on a cookie sheet.)

Heat the oil and butter (or you can use just oil, or just butter) in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. (To cook 4 breasts cut into 8 pieces all at the same time, I had to use two large frying pans at the same time on the stove.)  Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate. (I put in the oven on "warm and hold".)

Add the bacon to the pan and fry until crispy. Add onion when bacon is about 75% done. Add garlic when bacon is about 90% done. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. When reduced to almost your desired thickness, add in the Parmesan cheese, remove from heat and stir to melt. Add the chicken back into the pan to serve, or serve separately according to your guests desires.

*The onion I used was pretty small... about hackysack size... and it felt like PLENTY of onion to me. If you have a regular sized onion, you might only need half or so... unless you really like onions!