Ingredients

• 6 sl bacon, chopped, cooked crisp
• 4 ea chicken thighs, skinned
• 3 T butter
• 2 cl garlic, minced
• 2 C mushrooms, sliced
• 5 oz baby spinach
• 1 C heavy cream
• 1/2 C Parmigiano, grated
• 1/2 C feta, crumbled

Instructions

1. Fry the chicken thighs until done, then set aside.
2. Deglaze the pan with 2 T butter, saute the mushrooms until browned, then set aside.
3. Deglaze the pan with 1 T butter, saute the garlic until fragrant, then add the spinach and saute until wilted. Stir in the heavy cream and Parmigiano and cook until thickened.
4. Stir in the bacon and mushrooms, then return the chicken to the pan and toss to coat.
5. Plate, garnish with the feta, and serve hot.

Adapted from www.alldayidreamaboutfood.com

Contributed by: Skip