Place one chicken breast between two sheets of plastic wrap on a sturdy cutting board. Using a rolling pin or meat mallet, pound the chicken to achieve an even thickness of about ¼ inch. Repeat with the second breast. Set the flattened chicken aside for later use.

Heat a large, heavy-bottomed skillet over medium heat and add the diced bacon. Stir frequently until the bacon becomes crisp and golden. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Carefully pour off excess grease, leaving about ¼ cup in the skillet. Turn off the heat while you prepare the chicken coating.

In a shallow bowl, whisk together the egg and buttermilk until smooth. In a second bowl, combine the breadcrumbs, flour, Italian seasoning, garlic powder, salt, and black pepper. Ensure the mixture is well blended for an even coating.

Take each chicken breast and coat it thoroughly in the breadcrumb mixture, pressing firmly to adhere. Next, dip it into the buttermilk mixture, ensuring both sides are evenly coated. Return the chicken to the breadcrumb mixture for a second coating. This double-dipping process creates a crisp, flavorful crust.

Add enough vegetable oil to the skillet with the bacon grease to form a layer approximately ½ inch deep. Heat over medium-high heat until the oil shimmers. Carefully place the coated chicken breasts into the hot oil. Cook each side for 3-4 minutes until golden brown and fully cooked through. Transfer the chicken to a plate lined with paper towels to drain any excess oil.

Reduce the skillet heat to medium and add the butter. Once melted, stir in the chopped shallot and sauté for about a minute until soft and translucent. Add the minced garlic and sauté briefly, about 20 seconds, until its aroma is released.

Sprinkle the flour evenly over the skillet’s contents and whisk continuously for about 30 seconds to eliminate any raw flour taste. Gradually pour in the chicken stock, whisking constantly to avoid lumps. Continue cooking until the mixture begins to thicken. Slowly stir in the half and half, followed by the Worcestershire sauce. Allow the gravy to simmer gently, stirring frequently, until it reaches a smooth, rich consistency. Adjust seasoning with salt and pepper to your preference.

Return the cooked chicken breasts to the skillet, ensuring they are well-coated in the gravy. Sprinkle the crispy bacon pieces over the top. Remove from heat and let the dish rest for 4-5 minutes. Serve warm, garnished with fresh parsley for a vibrant finish.