If you love chicken piccata or our creamy Tuscan chicken, you know that for some chicken dishes, it’s ALL about the sauce. This recipe is no different. It's a touch sweet, a little tangy, and super-delicious; we can’t believe we didn’t think of it sooner!
Ingreadient
- 5 slices bacon, cut crosswise into 1/2" pieces
- 8 oz. cremini mushrooms, thinly sliced
- 4 boneless, skinless chicken breasts (about 1 1/2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1/4 c. balsamic vinegar
- 1 c. heavy cream
- 3/4 c. low-sodium chicken broth
- 5 oz. baby spinach (about 5 packed c.)
- 1/2 c. finely grated Parmesan
Direction
- In a large, high-sided, cast-iron or nonstick skillet, spread bacon and mushrooms in an even layer. Cook over medium heat, stirring occasionally, until bacon is crisp and mushrooms are tender and browned, 10 to 12 minutes. Scrape bacon mixture onto a paper towel–lined plate.
- Season chicken all over with 1 teaspoon salt and 1/4 teaspoon pepper. In same skillet over medium heat, heat oil. Working in batches, cook chicken, turning occasionally, until golden brown and just cooked through, 5 to 7 minutes per side. Transfer chicken to another plate.
- In same skillet over medium heat, cook garlic, stirring, until light golden and fragrant, about 1 minute. Add vinegar, bring to a boil, and cook, stirring occasionally, until thick, syrupy, and reduced by about half, about 1 minute. Add cream, broth, and 1/2 teaspoon salt. Bring to a simmer, whisking until smooth, then continue to simmer over medium heat until slightly thickened, about 5 minutes.
- Add spinach and Parmesan and cook, stirring, until spinach is just wilted, about 1 minute. Return chicken and bacon mixture to skillet and cook, turning chicken to coat in sauce and heat through, about 2 minutes more.
