Cut the bacon into small pieces and place it in a preheated pan without oil. Once fried, remove from heat and set aside.

Using the same bacon oil, add the chicken steaks. Add a pinch of salt and a pinch of pepper to each steak. Fry them well.

Once the steaks are fried, you can cut them into small pieces or leave them as is (it's a matter of preference). Set aside.

In the same pan with the bacon and chicken drippings, add the mushrooms and sauté them a bit. (I used fresh-looking mushrooms, but they turned out quite dark. You can use canned mushrooms if you prefer.)

Now return the bacon to the pan with the mushrooms and stir well.

Add the cream and enough milk (it can be a cup, but sometimes it varies).

After it comes to a boil, add the chicken and mix well.

Let it simmer for about 5 minutes over medium-low heat. Taste for salt and adjust to your liking.

After 5 minutes, once it has reduced by half, it's ready.

Now serve, eat, and enjoy!