Creamy Chicken with Spinach

    Creamy Chicken with Spinach

    (110)
    2saves
    30min


    106 people made this

    This is a fantastic and easy recipe where chicken breasts are cooked in bacon fat and a wine and cream sauce.

    Ingredients
    Serves: 4 

    • 7 rashers bacon
    • 4 skinless, boneless chicken breast halves - cut into strips
    • 2 cups (250g) plain flour for coating
    • 1 cup white wine
    • 1 bunch fresh spinach, washed, stems removed
    • 1 cup thickened cream

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In large frypan, fry bacon until cooked to your liking; Remove bacon from frypan (leave bacon fat in frypan for frying chicken breasts) and place on paper towels to dry.
    2. Coat chicken breasts with flour then brown in the same frypan, in the bacon fat, until somewhat crispy on each side.
    3. Remove chicken from frypan 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 frypan and simmer over medium low heat until spinach is wilted.
    4. Add the cream and chicken breasts to the frypan and mix with the spinach. Crumble bacon into bits and add to the chicken/spinach mixture. Cover frypan and simmer for about 5 minutes.
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    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (110)

    by
    81

    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.  -  27 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    67

    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!  -  19 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    52

    I used cream of chicken soup in lieu of heavy cream, but this recipe was wonderful!  -  09 Sep 2004  (Review from Allrecipes USA and Canada)

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