Husk and cut corn from the cob. Toss the chicken pieces in a ¼ C. of flour (or use GF options). In a skillet on medium high heat, add the bacon slices flat. Cook until crisp, remove to a paper towel lined plate. Chop into 1” pieces. In the same skillet add the chicken pieces and sear for 5 minutes on each side on medium high heat. Remove to a plate. Add 1 T. of oil to the skillet on medium heat. Add the onion bag. Cook for 3-4 minutes. Add 1 T. of butter and the corn. Cook another 5 minutes until the corn is golden. Add the broth mixture to the skillet, the chicken and all juices from the plate. Reduce heat to medium low. Simmer until the chicken is cooked through, about 8 minutes. Top with Parmesan cheese.
