Sauteed Chicken in Avocado Cream Sauce

This dish was a product of a lack of groceries and a stroke of genius, and it's pretty much my favorite thing that I've ever made. If you're not on the primal/paleo track, your jaw will probably drop open when you realize the amount of fat in this. If you're with me, you'll be salivating.

*Serves 2*

Ingredients:
2 Chicken breasts
3 Strips bacon
1/2 cup Chopped yellow onion
3/4 cup Chopped fresh mushrooms
1 Avocado
1/2 cup Heavy whipping cream
1/2 cup Coconut milk
2 Tbsp Butter
1/2 tsp Garlic powder
1 Tbsp Chopped fresh dill (*You can use dried, but use less if so. It still won't be as good!)
Coarse salt and pepper to taste

Directions:
In a large saucepan, cook the bacon until crisp. Remove from the pan and set aside on a paper towel. Saute the onions and mushrooms in the bacon drippings. While those cook, tenderize the chicken breasts and season with salt, pepper and a pinch of the garlic powder. Push the onions and mushrooms to the sides of the pan with a spatula and add one tablespoon of butter to the center. Once it melts, add the chicken breasts to the pan and cook on both sides until golden brown. While those are cooking, melt the other tablespoon of butter in a small pot. Stir in the cream, coconut milk, dill, garlic powder and salt. Discarding the peel and pit, puree the avocado in a food processor. Once the cream mixture is warm, add it to the food processor and blend with the avocado until smooth. Plate the chicken and sauteed mushrooms and spoon the avocado cream sauce on top. Crumble the bacon over the entire plate.