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