Countryside Chicken

Step 1 -In a large, high-sided, cast-iron skillet over medium heat, add the bacon and the mushrooms in an even layer and cook, stirring occasionally, until the bacon is crisp and the mushrooms are tender and browned, about 10-12 minutes.

Step 2 -Scrape the bacon-mushroom mixture onto a paper-towel-lined plate.

Step 3 -Season the chicken breasts with the salt and the pepper.

Step 4 -In the same skillet over medium heat, add the oil.

Step 5 -Add the seasoned chicken breasts to the heated oil, in batches, and cook, turning occasionally, until they reach an internal temperature of 165 degrees F and they are golden-brown, about 5-7 minutes per side.

Step 6 -Transfer the cooked chicken breasts to a plate.

Step 7 -In the same skillet over medium heat, add the garlic and cook, while stirring, until it is light golden and fragrant, about 1 minute.

Step 8 -Add the balsamic vinegar to the garlic and bring to a boil. Cook, stirring occasionally, until it is thick, syrupy, and reduces by about 1/2, about 1 minute.

Step 9 -Add the heavy cream, the chicken broth, and the salt to the garlic-vinegar mixture and simmer, while whisking, until it is smooth and slightly thickened, about 5 minutes.

Step 10 -Add the spinach and the parmesan to the sauce mixture and cook, while stirring, until the spinach has just wilted, about 1 minute.

Step 11 -Add the cooked chicken and the bacon-mushroom mixture to the sauce and cook, while turning the meat to coat, until everything is heated through, about 2 minutes.

Step 12 -Serve.