Chicken with Bacon and Fig Sauce

Fresh Black Mission figs were on sale at the market today, so I picked up their natural paring, bacon, and came up with this....

4 chicken breasts, pounded to an even thickness
1 tsp dried thyme (or fresh)
S&P
olive oil
6 slices uncured bacon
2 cloves garlic, minced
8-10 fresh figs, quartered
2 TBS balsamic vinegar
1/2 cup dry white wine
S&P to taste

Heat a couple of tablespoons of olive oil in a pan over medium heat.  Season both sides of the chicken breasts with thyme, salt and pepper.  Cook about 7-10 minutes per side until done (mine always seem to take on the longer side).  Remove from pan, cover and keep warm.  In the same pan, add the bacon and cook until starting to brown.  Add garlic and figs, and saute until garlic is tender.  Add balsamic and wine and let simmer, seasoning with S&P to taste.  To serve, slice chicken thinly and spoon sauce over it.  I served mine with wilted spinach with mushroom and onions.