In large heavy bottomed skillet, cook the bacon, until crispy. Drain on paper towels reserving 2 tablespoon of drippings in the pan and reserve the rest for cooking the mushrooms and onions. Crumble the bacon and set aside.

Sift together ½ cup all-purpose flour, seasoned salt, paprika, dried Italian seasoning, garlic powder, onion powder, tarragon and black pepper.

Coat the chicken pieces on all sides with the seasoned flour.

Cook the chicken pieces over medium-high heat for 3-4 minutes per side until golden and the juices run clear. Add additional oil as needed. Adjust the cooking time according to the thickness of the chicken.

Remove from the pan to a platter and keep warm while you make the gravy.

Add the sliced mushrooms and green onion, reserving 1 tablespoon of green onion for garnishing. Season with seasoned salt and black pepper to your taste.

Cook over medium-high heat for 5 minutes or until the mushrooms have softened and are beginning to brown.

Sprinkle ¼ cup of all-purpose flour over the cooked mushrooms. Stir and cook over medium heat just until the flour has absorbed the liquid.

Gradually add the milk, stirring constantly. Bring the gravy to a simmer. continue to stir. Taste and adjust the seasonings if needed.

Bubble gently for 5 minutes or until thickened. After thickened, stir in ½ of the bacon crumbles.

Return the chicken to the pan, spooning the gravy on top. Garnish with the reserved green onion and bacon crumbles.

Serve immediately.