Heat olive oil in a 12-inch nonstick frying pan over high heat. Season chicken to taste with salt and pepper then add to pan. Cook until undersides are lightly browned, about 2 minutes. Turn chicken over and cook to brown other sides, 1-2 more minutes. Transfer chicken to a plate and set aside.
To frying pan, add bacon, mushrooms, onion, thyme and garlic. Cover pan and cook over high heat, stirring occasionally, until vegetables exude juices and begin to brown, about 5 minutes. Uncover pan and continue cooking, stirring often, until mixture is well browned, 3-4 minutes.
Sprinkle flour over vegetables and stir over heat for 1 minute. Gradually whisk in broth and wine; bring to a simmer. Return chicken to pan, cover, and simmer until chicken is no longer pink in center (cut to test), about 10 minutes. Ladle into bowls, sprinkle with parsley, and serve immediately.
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