30 Minute Easy Chicken Marsala

boneless, skinless chicken breasts (cut in half horizontally and pounded ¼-inch thick)

all-purpose flour (for dredging)

Kosher salt and freshly ground black pepper

extra-virgin olive oil

slices thick cut bacon (cut into 1-inch pieces)

wild mushrooms (stemmed and halved (about 2 cups) (I used chanterelle, oyster and shitake))

sweet Marsala wine

bone broth (or chicken stock)

unsalted butter

chopped hazelnuts

chopped flat-leaf parsley