CHICKEN BREASTS WITH WILTED SPINACH & BACON
8 large chicken breasts, boneless & skinless
6 T olive oil
4 cups mushrooms, sliced
8 plus 4 strips smoked bacon, cooked crisp & drained
1 t garlic, minced
1 ½ c De Loach Vineyards Pinot Blanc or Sauvignon Blanc
1 c chicken stock
2 T cornstarch
1 1/2 c heavy cream
8 c lightly packed spinach leaves, washed & dried
1/2 c chopped parsley
Season chicken with salt & pepper. Heat 5 T olive oil & sauté over medium heat, 2-3 minutes per side, until browned. Set chicken aside. Add garlic, mushrooms & 2/3 amount bacon to the pan and cook 2-3 minutes. Add wine & stock and cook until liquid is reduced by half. Whisk cornstarch into the cream until smooth and add to pan. Bring to a boil, reduce heat to simmer and add chicken breasts. Simmer 5 minutes until thickened, remove from heat and keep warm.
Heat remaining oil in large skillet over medium heat. Add spinach, cover & cook just until wilted. Drain and divide on plates. Crumble with remaining bacon and top with chicken breast. Spoon with sauce & sprinkle with parsley. Serve with De Loach Vineyards Pinot Noir.