Creamy Balsamic Chicken

Ingredients

• 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

Method

1. Cook bacon and mushrooms together in a large skillet over medium heat until bacon is crisp and mushrooms are browned, about 10-12 minutes. Remove to a paper towel-lined plate.
2. Season chicken with salt and pepper. Heat oil in the same skillet and cook chicken in batches until golden and cooked through, about 5-7 minutes per side. Transfer to a plate.
3. In the same skillet, cook garlic until fragrant, about 1 minute. Add balsamic vinegar and simmer until reduced by half, about 1 minute.
4. Stir in cream, broth, and salt; bring to a simmer and cook until slightly thickened, about 5 minutes.
5. Add spinach and Parmesan, stirring until spinach wilts, about 1 minute.
6. Return chicken and bacon mixture to the skillet, turning chicken to coat in sauce, and cook until heated through, about 2 minutes.