Ingredients
Scale
- 3 slices bacon
- 3 boneless, skinless chicken breasts
- 1 tsp each salt & pepper, divided
- 3 cloves garlic, minced
- ½ c white wine
- 1 cup chicken broth
- 2 Tb cream cheese
- 2 c baby spinach
- ¼ c cold water
- 1 tsp corn starch
Instructions
- To begin, fry the bacon until crispy. Drain on a plate lined with paper towels and set aside for the time being. Reserve your drippings.
- While the bacon is frying, filet the chicken breasts in half. To save time, you can buy the chicken already cut in thin filets, but those are usually a higher price per pound. Lightly salt & pepper the filets.
- In the bacon drippings, sauté 3 of the chicken filets until cooked through and lightly golden. About 3-4 minutes on each side. Set the filets on a platter, and cook the remaining three.
- Once the chicken is all cooked, add the minced garlic to the skillet drippings. Cook that for just a minute. Pour in the white wine. This is to deglaze your skillet.
- Loosen everything with a whisk and cook over medium heat until the liquid is reduced by half. Pour in the chicken broth. Add the cream cheese. Stir this in until melted.
- Toss in the baby spinach. Whisk together the cold water and add corn starch in a glass until smooth. Pour it into the skillet.
- Add your chicken back into the skillet. Cook just until the spinach is wilted, the gravy is slightly thickened, and the chicken heated through.
- Serve with the bacon crumbled over the top, and paired with your favorite sides. Enjoy!