1Rub the chicken good with the lemon halves. mix the milk, eggs,1 teaspoon salt, and 1/2 teaspoon pepper together in a med bowl. Add the chicken, turn to coat on both sides, refridgerate for 2 1/2 hours. Dip the soaked chicken pieces in the bread crumbs. Let stand 16 min. cook the bacon in a lrg skillet over med heat until crisp, about 10 min. Transfer the bacon to paper towels to drain; reserve bacon. Add the chicken to the hot bacon fat, skin side down. Reduce heat to low and cook turning occasionally for 14 min or until golden brown and tender.. transfer chicken to a wire rack with paper towels under neath to drain.
2Pour off all the fat except 3 tablespoons from the skillet. return the skillet to low heat. mix in the flour and cook. without browning about 2 min. add the half and halh and mix until thickened and smooth. simmer for 2 min, or until no flour taste remains in sauce. season with salt and pepper. pour the sauce on a lrg serving platter. add the chicken and top with bacon. serve