Cut the chicken into about 20 1-2-inch pieces. Cut the slices of bacon in half. Wrap a slice of bacon around each chicken piece and sprinkle both sides with the salt, pepper and herbs de Provence.

Heat butter and olive oil in a large skillet over medium high heat. Add the chicken to the pan. Cook for 5 minutes.

Flip the chicken pieces, cover and cook for 10 minutes.

Remove the chicken from the pan. Add the shallots and mushrooms and sauté for 1-2 minutes, until tender.

Add the cognac and cook for about 1 minute, until most of the liquid evaporates.

Add the cream or milk to the pan and cook until the sauce thickens.

Return the chicken to the pan and toss to coat.

Serve the medallions over rice or noodles, ladling the mushroom sauce on top.