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Chicken Breasts with Wilted Spinach and Bacon Recipe

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This recipe for Chicken Breasts with Wilted Spinach and Bacon is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large chicken breasts, boneless and skinless
6 Tablespoons olive oil, divided
1 teaspoon garlic, minced
4 cups mushrooms, sliced
8 plus 4 strips smoked bacon, cooked crisp and drained 1 1⁄2 cups Sauvignon Blanc or other dry white wine
1 cup chicken stock
2 Tablespoon cornstarch
1 1/2 cups heavy cream
8 cups lightly packed spinach leaves, washed and dried 1/2 cups chopped parsley
Directions:
Directions:
Season chicken with salt and pepper. Heat 5 Tablespoons olive oil in large skillet and sauté chicken over medium heat, 2-3 minutes per side, until browned. Set chicken aside. Add garlic, mushrooms and 2/3 amount bacon to the pan and cook 2-3 minutes. Add wine and stock and cook until liquid is reduced by half. Whisk cornstarch into the cream until smooth then add to pan. Bring to a boil, reduce heat to simmer and add chicken breasts. Simmer 5 minutes until thickened, remove from heat and keep warm.
Heat remaining oil in large skillet over medium heat. Add spinach, cover and cook just until wilted. Drain and divide on plates. Crumble with remaining bacon and top with a chicken breast. Spoon with sauce and sprinkle with parsley.

 

 

 

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