In a large skillet add 1 tablespoon olive oil and cook the chicken on medium-high heat for 3-5 minutes o each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on a plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.
Add the chicken broth, heavy cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium-high heat until it starts to thicken to 3-5 minutes. Add the mushrooms to the sauce.
Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley. Enjoy!