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

Kris
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

858 calories; 46.5 g total fat; 183 mg cholesterol; 579 mg sodium. 54.4 g carbohydrates; 43.1 g protein; Full Nutrition


Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2011
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. Read More
(44)

Most helpful critical review

Rating: 1 stars
01/04/2007
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. Read More
113 Ratings
  • 5 star values: 56
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1
Rating: 2 stars
04/27/2008
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. Read More
(83)
Rating: 4 stars
02/19/2008
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! Read More
(67)
Rating: 4 stars
09/09/2004
I used cream of chicken soup in lieu of heavy cream but this recipe was wonderful! Read More
(52)
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Rating: 5 stars
01/03/2011
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. Read More
(44)
Rating: 4 stars
08/25/2008
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. Read More
(36)
Rating: 4 stars
02/28/2011
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. Read More
(36)
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Rating: 5 stars
02/25/2005
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. Read More
(32)
Rating: 5 stars
05/06/2008
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. Read More
(30)
Rating: 5 stars
07/30/2008
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. Read More
(27)