Take the bacon and cut the strips into small bite-sized pieces. Add it to your iron skillet along with the minced garlic and cook. Drain on a paper towel and set it aside.
Combine the flour, salt and pepper in a shallow pan.
Cut the chicken into thin cutlets and dredge the chicken lightly in the flour mixture on both sides.
Place the chicken in the Instant Pot along with the bone broth. Cook on high pressure for 20 minutes.
Meanwhile, add the bone broth, and butter to the iron skillet. Cook until bubbly on medium heat.
Next, add the heavy cream and stir together with the bone broth. Cook on low heat. Do not let the cream boil.
Add the bacon and garlic back to the skillet. Stir together.
Once the chicken is finished cooking, add it to the sauce mixture. Cove the sauce over the chicken.
Now, sprinkle freshly grated parmesan cheese on top. Bake in the oven at 325 for about 10-15 minutes.
Once the dish is nice and bubbly and the chicken is lightly browned, it's done.