"I have served this many times; it doesn't look that great, but everyone always loves it and wants seconds! Enjoy!" — Kris
Watch video tips and tricks
skinless, boneless chicken breast halves - cut into strips
all-purpose flour for coating
fresh spinach, washed, stems removed
heavy whipping cream
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!
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.
I used cream of chicken soup in lieu of heavy cream, but this recipe was wonderful!
My whole family loved this. It was quick, easy and delicious. Only changes I made were seasoning the flour with salt, pepper and paprika and using half & half instead of cream. Thickened sauce with a little Wondra in water. I may use double the spinach next time, as we all love spinach. Great recipe. Thanks.
This was a 5 star with the following changes: added salt, pepper, and garlic powder to the flour, and minced garlic and chopped green onions to the pan just before adding the wine. Also cooked the sauce uncovered to help thicken.
This was really, really good! I used cream of chicken instead of the heavy cream and it seems to have turned out fine. I also used turkey bacon, and possibly because of that didn't have any extra bacon grease with which to cook the chicken--no big deal, just added some olive oil. My only suggestion is that you don't have to use that much flour--one cup or one and a half cups would have been enough for the amount of chicken given. I also added some garlic and salt and pepper to the flour before coating the chicken. I served it with green beans, parmesan-garlic roasted potatoes and the rest of the bottle of Chardonnay I used to cook with. I think I might try this again with potatoes instead of chicken, and use it as a side dish and serve with roasted chicken.
best dinner my husband has ever had. will try it with pheasant too. easy and elegant- put the spinach on the plate first -chicken on top- looks better.
This was wonderful! Never mind the fact that I took the chicken out of the pan, put it on paper towels, went out to throw away trash and came back in to find that the dog had counter surfed and eaten one of our chickens! We ended up splitting the remaining piece, but it was wonderful! I topped with tomato slices and parm cheese when I put them back into the pan, and our only complaint was against the klepto dog! I'll certainly make this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Bacon Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 418
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.
These bacony, cheesy chicken breasts make an elegant main course.
See how to make extra-easy and delicious barbequed chicken kabobs.