Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 6 slices bacon, chopped
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp garlic powder
- 1 tsp onion powder
Preparation
1. Season 4 chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
2. In the same skillet, cook 6 chopped bacon slices until crispy. Remove and drain on paper towels.
3. Add 8 oz sliced mushrooms to the skillet and cook until tender, about 5 minutes.
4. Reduce heat to low and add 1 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring until the cheese melts and the sauce thickens.
5. Stir in 2 cups fresh spinach and cook until wilted.
6. Add 1 tsp garlic powder and 1 tsp onion powder, mixing well.
7. Return chicken to the skillet, spooning sauce over the top. Sprinkle with cooked bacon and simmer for 5 minutes.
Enjoy!
