Chicken with Gouda & Bacon Sauce

4 chicken breasts
1 TBSP canola oil
1 small shallot, finely chopped
1 c. heavy cream
1/3 c. shredded gouda
3 TBSP Parmesan
3 strips cooked bacon, chopped
1/4 tsp salt
1/4 tsp pepper
1 TBSP dried parsley

Warm oil over medium heat. Place chicken breasts in pan and cook until done. While chicken is cooking, cook bacon in a separate pan. Once chicken is no longer pink, remove from pan and set aside. In the same pan the chicken was cooked in, add shallot and cook until soft. Then add cream and bring to a boil. Boil for about 3 minutes, or until it starts to thicken, stir occasionally. Remove pan from heat and add gouda, Parmesan, salt, pepper, bacon and parsley. Whisk until cheese is melted. Place chicken on a plate and spoon sauce mixture over chicken, then serve.

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