Spinach and Bacon Chicken

Spinach and Bacon Chicken

82

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

Ingredients

{{adjustedServings}} servings 858 cals
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Original recipe yields 4 servings

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Nutrition

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  • 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.
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Reviews

82
  1. 107 Ratings

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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 w...

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 ...

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