Author: @Jasamgurlie Serves: 6 Time: 30′
For The Chicken:
2 pounds (1 kg) boneless, skinless chicken thighs
1 teaspoon seasoning salt (or regular salt)
1/4 teaspoon pepper
5 ounces (150 g) bacon
For The Sauce:
2 tablespoons butter
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme and dried rosemary
1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) — substitute with low-sodium chicken stock or broth
1 1/2 cups half and half (thickened cream or heavy cream)
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)
1/2 teaspoon freshly ground black pepper, to taste
1/4 cup Parmesan cheese
2 cups baby spinach leaves
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.