Kristy Cook
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 slices bacon, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Additional Parmesan cheese and fresh parsley for garnish
Directions:
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
In the same skillet, cook bacon until crisp. Remove bacon and set aside, leaving the bacon grease in the skillet.
Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes. Add garlic and cook for another minute.
Stir in spinach and cook until wilted. Lower the heat and add heavy cream, Parmesan cheese, and nutmeg. Cook, stirring frequently, until the sauce thickens slightly.
Return the chicken and bacon to the skillet. Spoon the creamed spinach and mushroom sauce over the chicken. Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.
Serve hot, garnished with additional Parmesan cheese and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
