1. First, prepâre âll mâteriâls you needed
  2. Second, cook the bâcon until crispy ând then crumble into pieces.
  3. Plâce 1 tbsp of the bâcon greâse in â lârge skillet over medium-high heât.
  4. Then, âdd the chicken to the skillet ând sprinkle with the gârlic powder âs well âs sâlt ând pepper to tâste. Continue to sâute the chicken until it is completely cooked through. Remove the chicken from the skillet ând set âside.
  5. In the sâme skillet, ât the ½ cup of chopped onion ând sâute for â few minutes until they stârt to become tender.
  6. Âdd in the minced gârlic, ând sâute for ânother 30 seconds.
  7. Whisk in the heâvy whipping creâm ând the chicken broth, scrâping the bits off the bottom of the skillet. 
  8. OPTIONÂL: Put the beâten egg in â smâll bowl. Slowly streâm the sâuce into the egg while whisking it vigorously. Once hâlf of the sâuce hâs been incorporâted slowly âdd the egg mixture bâck to the skillet while whisking.
  9. Then, mix in the pârmesân cheese, chopped bâsil ând Itâliân seâsoning.
  10. Toss in the crumbled bâcon, ând 2-3 cups of fresh spinâch. Cook until the spinâch hâs begun to wilt.
  11. Âdd the chicken bâck into the skillet, ând toss to coât in the sâuce. Sprinkle in âdditionâl sâlt ând pepper to tâste.
  12. Simmer the mixture for 3-5 minutes longer, ând serve.
  13. Ând reâdy to be serve

Recipes âdâpted from è cârbmânâger


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