Four skinless, boneless chicken breasts
2 milligrams of garlic powder
Onion powder, 1 teaspoon
Add seasonings of salt and pepper according to recommendation.
4 pieces of chopped bacon
a tablespoon of canola oil
1 cup of sliced mushrooms and 2 minced garlic cloves
fresh spinach, 2 cups
1/2 cup of heavy cream
Parmesan cheese, half a cup grated
a dash of Italian spice
Here are the steps:
Poach the Chicken: Add salt, pepper, onion powder, garlic powder, and chicken breasts.
Chop the bacon and fry it in a big pan over medium heat until it’s crispy. While keeping the bacon grease in the pan, remove the bacon and put it aside.
To prepare the chicken, heat the olive oil in the same pan as the bacon fat over medium-high heat. When the pan is hot, add the chicken breasts and cook for 6 to 7 minutes each side, or until the chicken is opaque and browned. Take the chicken out of the pan and put it aside.
Sauté the Garlic and Mushrooms: In the same pan, sauté the sliced mushrooms for about 5 minutes, or until they soften. After another minute or two, add the minced garlic and continue cooking until it begins to smell good.
Toss in some fresh spinach and simmer it until it wilts, then add the cream. Add the Italian spice, grated Parmesan cheese, and heavy cream and stir to combine. Sauce should be somewhat thickened after 3–4 minutes of cooking.
It takes 10 minutes to prepare, 30 minutes to cook, and 4 servings.