1. Preheat the oven to 375°F (190°C).

2. Whisk together 250g (2 1/4 cups) flour, 6g (1 tsp) salt, and 3g (1/2 tsp) pepper in a large mixing bowl.

3. Add 4 chicken breast fillets and mix until they are evenly coated.

4. Cook 120g (4 slices) bacon over medium heat in a large skillet until crispy.

5. Remove the bacon from the skillet and set aside.

6. Add 30g (2 tbsp) butter to the skillet and let it melt.

7. Add 3 cloves garlic and cook for 1 minute.

8. Add the chicken breast fillets and cook until browned on both sides and cooked through.

9. Remove the chicken from the skillet and set aside.

10. Add 120ml (1/2 cup) white wine to the skillet and bring to a boil.

11. Scrape the bottom of the skillet to release any browned bits.

12. Reduce the heat to low and let simmer for 2 minutes.

13. Arrange half of the chicken breast fillets in the bottom of a large casserole dish.

14. Spoon half of the wine sauce over the chicken.

15. Sprinkle half of 2g (1 tsp) thyme, half of 2g (1 tsp) parsley, and half of the bacon over the top.

16. Repeat the layers starting with the chicken, then the wine sauce, and finally the thyme, parsley, and bacon.

17. Cover the dish with aluminum foil and bake for 25 minutes.

18. Remove the foil and bake for an additional 10 minutes or until the top is golden brown.

19. Remove from the oven and let cool for 5 minutes before serving.