Preheat oven to 400 degrees F.

Wash chicken under cold water and pat dry. Chop asparagus in half and use top half for the dish.

In a large pan, heat 2 tablespoons olive oil over medium-high heat. Place chicken skin side down into pan, flipping chicken to other side once a nice golden brown crust has formed; repeat. Place chicken in baking dish and toss with Italian seasoning. Bake for 25 minutes or until internal temperature reaches 165 degrees F.

Meanwhile, cook bacon according to package directions. Once cool, coarsely chop; set aside.

In a large pot, heat 1 + 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add minced garlic and cook 1 minute.

Stir in 3 + 1/2 cups heavy cream, 1 + 1/2 teaspoons mustard, 3 teaspoons balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Add fresh oregano and thyme springs. Cook 5-10 minutes.

In a small dish, stir together cornstarch and cold water. Add to cream pot mixture, stirring as it thickens. Add up to 1/2 cup heavy cream to the dish to reach desired thickness.

Add chicken to pot, remove from heat and cover with lid for 10 minutes. Toss together and serve.