Ingredients
2lbsboneless, skinless chicken thighs
1tspseasoning salt
¼tsppepper
5ozbacon
2tbspbutter
1pconion
4 clovesgarlic
1tbspfresh chopped parsley
1tspdried thyme
1tspdried rosemary
⅓cupPinot Grigio(dry white wine)
1 ½cupshalf and half
2tbspdijon mustard
½tspchicken bouillon powder
½tspFreshly ground black pepper
¼cupparmesan cheese
2cupsbaby spinach leaves
Preparation
Season chicken with seasoning salt and pepper.
Heat oil in a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through. Transfer to a plate and set aside.
To the same pan or skillet, add the bacon and fry until crispy. Transfer to a plate and set aside.
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 to 4 minutes or until the wine has reduced by half.
Pour in cream and Dijon mustard, 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. Serve immediately.
