What you will need
°4 slices of thick cut bacon
°1 cup chopped onions
°8 ounces sliced mushrooms, any type
°Kosher salt also freshly pepper to taste
°1 tsp olive oil
°1 1/2 pound boneless, skinless chicken thigh
°°cup heavy cream
°1/2 cup chicken broth
°1 cup shredded mozzarella
How to do it
Heat heavy skillet, such as cast iron, on medium-high heat also cooking bacon until crisp, about 4 min per side. Remove with tongs to a plate lined with paper towels, and pour in about 2 teaspoons of bacon grease.
Return skillet to medium-high heat and sauté onions and mushrooms until golden brown, about 7 minutes. Season with salt and pepper and place them in a dish (you will also have the chicken breasts on this dish).
Return the pan to medium-high heat once more, add the olive oil and sauté the chicken thighs for about 8 minutes on each side until nicely browned, but not cooked through yet. Remove them to the tray next to the sautéed mushrooms and onions.
Again on the fire, the pan goes, and add the spinach. Sauté for 2 min, then adding cream and broth also bring to a simmer. Seasoning with salt also pepper, & stir in mozzarella and keep to stir to the cheese is melted.
While the spinach cooks, chop the cooked bacon. Stirring bacon, along with cook mushrooms & onions to the sauce. Tuck browned chicken thighs to simmering sauce also continue to cooking over medium heat until the chicken is cooked through, about 5 minutes longer. Serve from the pan.
No matter what chicken dish you’re making, if you’re working with frozen chicken, you should learn how to safely thaw frozen chicken so it cooks evenly.
