Creamy Bacon Balsamic Chicken Skillet

Instructions

1. As in all cases when cooking a meal, you want to gather your Mise en place. Meaning all of your ingredients measured out and ready to go. This makes cooking much less stressful. And much cleaner. You will enjoy the process more when organized and tidy. 
2. Tools needed at this point are simply a large cast iron frying pan. You will want to begin heating that up over medium heat. 
3. Gather a spatula, wooden spoon, meat thermometer, tasting spoons (very important), and a plate to rest the chicken on. Some paper towel for the bacon, and tin foil to cover the resting chicken. You should be good to cook now. 
4. Take your flattened chicken breasts and sprinkle both sides with salt and pepper. Set aside. 
5. Add the bacon to your frying pan and fry until crisp. Remove to paper towel with a slotted spoon reserving 1 tbsp of the bacon grease in the pan and pouring the rest into a dish to set aside. 
6. Once bacon is done, add your chicken. Cook each side for 3-5 minutes. Using a meat thermometer, make sure the temp is 165° before removing it from the pan. Remove cooked chicken to plate and tent with the foil. 
7. Add your shallot, garlic, thyme, and mushrooms to the pan. Cook over medium heat until softened.
8. Add the balsamic vinegar and stir for about 30 seconds to 1 minute. It will reduce rather quickly and you only want a slight reduction.
9. Add the chicken or veg stock and stir gently scraping all the stuck on flavour from pan. Add the cream and mix. Cook for 3 – 5 minutes giving the sauce some time to reduce by about 1/4. Taste the sauce. Add seasoning to your liking.
10. Add the bacon, tomatoes, green onions, and chicken to the pan. Add the spinach and parsley. Stir flipping the chicken a few times to coat it with the sauce. 
11. Sprinkle with chilli flakes, a grate of parm cheese, and a grind of pepper. Enjoy.