Cover chicken breasts with plastic wrap or wax paper (I also like to put them in a Ziploc) and pound with a flat meat mallet, until they are about ¼-inch thick.*

Combine flour and lemon pepper in a pie tin. Dredge both sides of the chicken in the seasoned flour.

Heat oil over medium-high in a large skillet. When the oil is hot, place the chicken in the pan and cook for 5 minutes on each side until golden, turning once–do this in batches if the pieces don’t fit comfortably in the pan.

Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat.

Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.

Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Stir in the butter and return the chicken to the pan; Season with salt and pepper and garnish with chopped parsley or chives before serving.