Fry strips of bacon in skillet until crispy. Remove and drain on paper towel. Coarsely chop bacon and set aside.
Season chicken breasts with salt and pepper on both sides.
Fry chicken breasts in 1-2 tablespoons of reserved bacon fat. Cook chicken 4-5 minutes a side or until cooked through.
Remove cooked chicken from skillet, cover with foil to keep warm while you make the sauce.
Over medium heat, add 2 tablespoons of butter to the skillet. Melt butter and add sliced garlic. Saute garlic for 1-2 minutes. To the garlic, add dijon mustard, honey and broth, simmer for 1-2 minutes, allowing honey and mustard to dissolve, then add the heavy cream.
Once the sauce has started to bubble, stir in half of the bacon, and place the chicken breasts back into the skillet, submerging them in the sauce. Simmer the chicken in the sauce for 5-7 minutes.
Garnish with remaining bacon and chopped basil and bring skillet to table to serve. Enjoy!