Slice the bacon into small pieces and place in a large skillet over medium-high heat. Cook until crispy, about 10 minutes. Remove the bacon and transfer to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the skillet.

While the bacon cooks, slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder and black pepper, then lightly coat in flour.

In the same skillet, cook the chicken over medium-high heat for about 4–5 minutes per side, until golden brown. Lower the heat slightly if the oil splatters. Once browned, remove the chicken and set aside.

To the skillet, add chicken broth, lemon juice, and butter. Let the mixture simmer for 3–4 minutes until reduced by half.

Stir in the heavy cream. When it begins to bubble, return the chicken and bacon to the skillet. Simmer for another 5 minutes, or until the chicken is cooked through and the sauce thickens to your liking.