Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Set aside.
Remove and discard all but 2 tablespoons bacon drippings from skillet. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until browned, turning once. Move chicken to one side of skillet.
Add mushrooms and onion; cook and stir 3 to 4 minutes or until tender. Reduce heat to low; add brandy. Cover; simmer 10 to 15 minutes or until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on serving platter. Cover to keep warm.
Add sour cream to same skillet; cook over low heat until thoroughly heated, stirring constantly. Spoon part of sauce over chicken. Sprinkle with bacon and chives. Serve with remaining sauce.