Directions

1. Put the chicken strips in a medium bowl. Toss with the Italian seasoning, salt, and pepper.
2. Heat the oil in a 12-inch sauté pan over medium-high heat. Add the chicken and cook for 5 minutes, turning occasionally, until lightly browned. Use tongs to transfer to a plate and cover to keep warm. Set aside the pan.
3. To make the sauce, put the bacon in a cold small skillet. Cook over low heat for 8 to 10 minutes, turning occasionally for evening browning. (Timing will depend on the thickness of the bacon, so watch closely.) Use tongs to transfer to a paper-towel lined plate and set aside. (The bacon will become crisper as it cools.)
4. Heat the olive oil in the same sauté pan used for the chicken. Add the mushrooms. Cook for 4 minutes or until tender. Add the garlic and stir for 30 seconds.
5. Remove the pan from the heat. Stir in the half-and-half.
6. Coarsely crumble the bacon and stir into the pan. Stir in the cooked chicken, thyme, and pepper. Bring to a simmer over low heat. Stir occasionally for 2 minutes to heat the chicken and slightly thicken the sauce. (Take care not to let the liquid come to a boil.)
7. Garnish the servings with thyme sprigs.