Cut the bacon into small pieces. Fry in a deep
skillet over medium high heat until crispy. Remove
from pan and set aside. Leave about 2 tbsp of the
bacon fat in the pan. Sprinkle the four thin
chicken breasts with garlic powder and pepper,
then coat in flour on all sides.
Cook the chicken for 4-5 minutes per side until
golden and then remove from pan. Add a splash of
olive oil to the pan and add the mushrooms. Cook,
stirring, for 6-8 minutes. Remove the mushrooms
from the pan. Stir in the chicken broth and
balsamic vinegar, scrape the brown bits from the
bottom of the pan. Let it bubble until the liquid
reduces by half, about 2 minutes. Stir in the
cream. Add the chicken, bacon, and mushrooms back
to the pan.
Cook for 5 minutes or so, until the sauce thickens
and the chicken is cooked through. Stir in the
spinach, cook for another minute or two until
wilted. Serve immediately!
Serving
Suggestions
Serve with mashed potatoes or pasta.
Originally Submitted
1/9/2021
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