Reviewed: Apr. 5, 2009

Good starting recipe. Did make some minor adjustments based on other reviews. Served over pasta. We didn't even have leftovers!

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Sandy Sunshine

Cooking Level: Expert

Home Town: Princeton, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Mar. 27, 2009

very good

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shauna

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Reviewed: Mar. 5, 2009

I made this recipe just as it is, and it was fantastic!! My husband loved it and I will certainly have it once again. My only issue was that I couldn't figure out the best way to serve it. I'll have to give it some thought. We had it with green beans and rice and it was perfect!

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Amy

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Reviewed: Nov. 12, 2008

We just had this tonight and it was delish. I served it over penne, crumbled the bacon on top right before serving and also used light cream. Will absolutely make this again.

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kelsma03

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Reviewed: Nov. 6, 2008

Was this recipe ever delicious! My husband was scraping the pot and he doesn't even like chicken normally! I used Pinot Grigio for the wine and frozen spinach instead of fresh. I want to make this one again!

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Sue

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Reviewed: Oct. 17, 2008

This was a RAVE at our house! DH loved it so much he seconds and thirds! I tweaked, like everyone else. I put the flour in a zipper top bag and added salt, pepper, garlic powder, and Mrs. Dash. Then tossed in the chicken to coat. I used real bacon bits, and olive oil to saute the chicken. Didn't have a full cup of wine, but filled up the rest with chicken broth. Used the suggestion of another reviewer to mix sour cream and milk for the heavy cream, which worked well. Served w/egg noodles since we were out of rice. Thanks for the recipe--we'll add it to our regular rotation!

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albedor

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Reviewed: 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.

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Vayerly

Cooking Level: Beginning

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Reviewed: Aug. 16, 2008

This is delicious! I did use creative license and changed it a good bit, but it is a great base recipe. Instead of using wine and cream, I used the sparce bit of bacon drippings and a tablespoon or so of margarine and a couple of tablespoons of flour to make a roux. To that, instead of cream, I added about 2 cups of 2% milk. This made a creamy sauce, to which I then added a tblspn. of chopped garlic and one bag of spinach and the chicken. It turned out absolutely delicious! Served it with a side of rigatoni with roasted red peppers, steamed broccoli, garlic and parm. cheese. Good enough for company, for sure!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

It actually took a little longer than I anticipated, but I was doing other things at the same time, so that could be why. Anyway, it was very good- my entire family loved it. I also added a can of mushrooms to it. I used 1/2 sour cream and 1/2 milk instead of the heavy cream(I do this in all recipes that call for cream). Very good! I made campanelle and mixed it all together.

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JennafurC

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Reviewed: May 6, 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.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: May 4, 2008

I served this over pasta and it was a big hit! WIll make again.

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RENEEKEIANA

Cooking Level: Intermediate

Living In: Navarre, Florida, USA

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Reviewed: 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.

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Kallia

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Reviewed: Mar. 4, 2008

Thanks, Kris! My husband wants me to keep this recipe, which I'm happy to do as it's easy and flavorful. My "bunch of spinach" was two bags of prewashed--took a little stuffing into the pan initially, but then it cooked right down into a nice amount, and I used the chicken thighs on hand. BTW, we also didn't have extra grease to pour off. The wine, sadly, was just old cooking wine because everything else disappears around here and I don't have it when I need it, but in your recipe it worked well. Thanks very much for "Kris's Spinach and Bacon Chicken."

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Thymus

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Reviewed: Feb. 19, 2008

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!

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LOVETOCOOK10

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Columbia, Missouri, USA

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Reviewed: Feb. 11, 2008

This was VERY rich, VERY filling but wonderful! I followed the recipe but was almost out of white cooking wine... so I compensated with what I had which happened to be rum (how hillbilly is that?!). I had a dish similar to this at a rather upscale Italian Restaurant north of Chicago (minus the rum I'd imagine). I have never been able to duplicate it exactly. I think this recipe came really close but the sauce was a bit heavier - or maybe just more of it (thanks, Captain Morgan). Seems it would be easy to adjust the recipe; lose the bacon, add garlic to the sauce etc.. All around great, easy recipe!

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PJ

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Reviewed: Jan. 30, 2008

This recipe is SO easy and delicious. I prepared this dish for my girlfriend tonight because we had been wanting to try it for the last week. Bacon? Heavy cream? What else is there in life, really? That being said this recipe is surprisingly delicate. It may be too bland for you if you are the type of person who is used to or prefers a lot of salt or other seasonings in your food. My girlfriend didn't like this at all. She thought it was too bland. The word bacon alone makes most of us think yummy, greasy flavor. There really isn't that much bacon in the recipe and i think it adds just the right touch of guilt. I served this dish over penne pasta and I will definitely make it again but not for my girlfriend!

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richulsm

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Jan. 21, 2008

Yummo!!! The only changes I made was that I added 1 1/2 cups of sliced mushrooms and used Marsala instead of white wine. So good! Will make it a regular at my house now. Even my boys, ages 7 and 21 months ate seconds!!

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linds

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Reviewed: Feb. 24, 2007

i did this recipe and it was great i used a sauvignon blanc white wine but the sauce could use a little kick i added pepper and garlic to the mix. i will definately make again

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mial

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Reviewed: Jan. 4, 2007

I followed the recipe exactly.I love all the ingredients in this recipe so I thought it would be great. It was terrible! I used real white wine (not cooking wine) Maybe I should have used cooking wine because the sauce tasted really bad, and cooking the chicken in the bacon grease made my house smell really bad. If I could give this recipe no stars I would.

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jennilyn77

Cooking Level: Expert

Home Town: Powder Springs, Georgia, USA

Living In: Dallas, Georgia, USA

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Reviewed: May 17, 2005

Flavor was good but sauce was a bit runny. Maybe I didn't add enough spinach. Added rice to thicken.

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SPRINCE27557

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Spinach and Bacon Chicken

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