ADVERTISEMENT
Preparation:
Prepare the chicken:
Season the chicken fillets with salt, pepper, and perhaps some dried Italian herbs for extra flavor.
Fry the bacon:
Heat a large frying pan over medium heat. Fry the bacon slices in the pan until crispy. Remove them from the pan and set them aside. Reserve some bacon fat in the pan for extra flavor.
Bake the chicken:
Add the chicken fillets to the pan (add a little more oil if necessary). Fry the chicken fillets for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Prepare the spinach:
Add the minced garlic to the same pan and cook for 1 minute until fragrant.
Add the spinach (if using fresh spinach, add it in batches to allow it to wilt). Stir well until the spinach is wilted and all the flavors are well blended.
Prepare the sauce:
Add the heavy cream and bring to a boil. Simmer for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Add the bacon and chicken:
Break the cooked bacon into pieces and return it to the pan along with the chicken fillets. Make sure the chicken is well coated with the creamed spinach and the bacon is evenly distributed.
Let it all come together:
Let it simmer for another 2-3 minutes over low heat to allow the flavors to blend and the chicken to absorb the sauce.
Topping:
Serve the chicken with the bacon and spinach sauce, optionally sprinkled with grated Parmesan cheese for extra flavor. This dish is delicious with a side of rice, potatoes, or a fresh salad.
Variations:
Cheese: For an extra creamy texture, add a handful of grated cheese (such as mozzarella or Parmesan) to the sauce.
Vegetables: Add additional vegetables like mushrooms or bell peppers for added color and flavor.
Spicy: If you like it spicy, add a few red pepper flakes.
ADVERTISEMENT
