Ingredients :

• Chicken cutlets — Get them thin, between 1 and 1.5 cm thick. If they are too thick, they won’t cook evenly and you’ll end up with a burnt exterior and a pink center. If you can’t find thin ones, place the cutlet between two sheets of parchment paper and flatten it with the bottom of a saucepan. Five seconds of work.
• Turkey bacon — Choose thick-sliced if you can — thin slices burn too quickly and lose their appeal. Cut it into lardons or leave it in whole strips depending on your mood. It needs to be truly crispy before adding the rest, not just warm.
• Mushrooms — Cremini (brown mushrooms) are the best here — more character than white ones, cheaper than shiitakes. The essential rule: do not wash them under water. A wipe with a paper towel is enough. Water makes mushrooms boil instead of searing, and you lose all the texture.
• Chicken broth — This is what deglazes the pan and makes the sauce. A good homemade broth changes the result, but a quality cube works just fine. Avoid overly salty broths — you’ll adjust the seasoning at the end, not in the middle.