Clean the chicken breasts and sprinkle 1 teaspoon of salt evenly over both pieces. Marinate for at least 30 minutes. Finely chop the onion, slice the green onion at an angle, slice the carrots at an angle, slice the fresh shiitake mushrooms, and cut the bacon into small pieces.

Start by frying the bacon in a pan over medium-low heat to render the fat and crisp the bacon for later use. Once the bacon is crispy and golden, remove it and set aside.

Turn the heat to high and add the chicken to the pan, skin side down. Cook until the skin is golden brown, then flip and cook the other side for 1-2 minutes until browned. We don't need the chicken to be fully cooked inside yet. Remove the chicken and set aside.

Add the onion to the pan with the butter and sauté over medium heat until the onion is soft. Add the minced garlic and sauté until fragrant, then add the carrots.

Once the carrots start to soften, add the mushrooms and green onion. Sauté until the vegetables are wilted. Add enough broth to cover the vegetables and bring to a boil. Add the cream and season with a little salt and pepper (1/2 teaspoon).

Stir everything together. Once the broth boils again, add the cheese and stir until it melts. Return the chicken to the pan and spoon the sauce over it. Wait until it boils.

Reduce the heat to low, cover, and simmer for about 15 minutes, stirring once or twice. The chicken should be perfectly cooked. Then uncover, increase the heat to high, and stir occasionally until the sauce thickens to your liking. Taste and adjust seasoning with more salt and pepper if needed.

Serve on a plate by spooning the cream sauce and vegetables first, then placing the chicken on top. Garnish with black pepper, sliced green onion, and finally, the crispy bacon we set aside. You can serve the chicken whole or slice it and pour the cream sauce over it.