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Spinach and Bacon Chicken

Read Reviews (80)

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

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 4 servings Change Servings

7 slices bacon
4 skinless, boneless chicken breast halves - cut into strips
2 cups all-purpose flour for coating

1 cup white wine
1 bunch fresh spinach, washed, stems removed
1 cup heavy whipping cream

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Directions

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.
Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
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.
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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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!

—LOVETOCOOK10

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Most Helpful Critical Review

Apr 27, 2008

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.

—Kallia

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104 Ratings

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Sep 09, 2004

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

—Melissa Abercrombie

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Jan 03, 2011

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.

—Gretchen M

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Feb 28, 2011

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.

—the Tower Chef

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Aug 25, 2008

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.

—Vayerly

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Feb 25, 2005

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.

—LOLISA

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May 06, 2008

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.

—Shannon S

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Nutrition

Calories
858 kcal
43%

Carbohydrates
54.4 g
18%

Cholesterol
183 mg
61%

Fat
46.5 g
72%

Fiber
3.6 g
14%

Protein
43.1 g
86%

Sodium
579 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Bacon Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 858
Calories from Fat: 418

% Daily Value *
Total Fat 46.5g 72 %
Saturated Fat 21.6g 108 %
Cholesterol 183mg 61 %
Sodium 579mg 23 %
Potassium 1033mg 29 %
Total Carbohydrates 54.4g 18 %
Dietary Fiber 3.6g 14 %
Protein 43.1g 86 %
Sugars 1.2g
Vitamin A 178 %
Vitamin C 43 %
Calcium 19 %
Iron 65 %
Thiamin 84 %
Niacin 213 %
Vitamin B6 62 %
Magnesium 47 %
Folate 160 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.