1. Cook the bacon in a large skillet over medium heat until crispy. Remove the cooked bacon and set aside.

2. Add the sliced onion to the skillet and cook until softened about 3-4 minutes. Add the sliced mushrooms and continue cooking until they release their moisture and start to brown.

3. Add the chicken strips to the skillet and cook until browned on all sides. Add 2 tablespoons of soy sauce and cook for 1 minute.

4. In a small bowl whisk together 2 tablespoons of all-purpose flour and 1/4 cup of heavy cream until smooth. Pour the mixture into the skillet and stir to combine. Bring the mixture to a simmer and cook for 5 minutes or until thickened.

5. Add 3 slices of cooked bacon 1 cup of beef broth and 2 tablespoons of unsalted butter to the skillet. Stir to combine and bring to a simmer. Reduce heat to low and cook for 5-7 minutes or until the stew has thickened slightly.

6. Season with salt and black pepper to taste. Garnish with chopped parsley if desired. Serve with cooked rice and green beans.