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Spinach and Bacon Chicken

Spinach and Bacon Chicken

Kris

Kris

I have served this many times; it doesn't look that great, but everyone always loves it and wants seconds! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 46.5 g
  • 72%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
  2. Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
  3. Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
  4. Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kallia
79

Kallia

4/27/2008

This recipe has the potential to be a good one, but the wine sauce was thin and strongly tasted of wine. You could not taste anything else but the wine. Next time, I will replace most of the wine with chicken stock and thicken the sauce with a little cornstarch or flour.

LOVETOCOOK10
67

LOVETOCOOK10

2/19/2008

Good stuff! Everything went well as I was preparing this recipe. Step #3 says to pour out remaining bacon fat...I didn't have any left over. Actually I had to add a tablespoon of evoo to finish frying my chicken (no big deal). Then before I added the spinach I put 1 T of butter in the pan and sauted 2 big cloves of garlic. Then I immediately added the "wine" (I used chicken broth instead because I didn't have any wine)and the spinach. I used a whole bag of baby spinach and it was the right amount. My husband liked it, my 3 little girls liked it (5 year old kept asking for more cilantro (spinach!) with her chicken!) and I liked it. The sauce is very thin (no big deal to me). I can't wait to email the recipe to my sisters and mother-in-law! Thanks for another great one!

Melissa Abercrombie
51

Melissa Abercrombie

9/9/2004

I used cream of chicken soup in lieu of heavy cream, but this recipe was wonderful!

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