Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
Step 3
Bake in the preheated oven until bacon is done about 30 minutes. Remove from the oven and set aside to cool.
Step 4
Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
Step 5
Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook stirring constantly until just tender 3 to 5 minutes. Remove from the heat.
Step 6
Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
Step 7
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Working in batches cook chicken until golden 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken adding more butter as needed. Reserve pan drippings in the skillet.
Step 8
Sprinkle mushrooms evenly over chicken.
Step 9
Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer uncovered and stirring occasionally for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
Step 9
Chop bacon and combine with mozzarella cheese Parmesan cheese and green onions. Sprinkle over the chicken.