4 chicken breast filets, thawed
1 onion, diced
3 - 4 cloves of garlic, smashed
1 stalk of rosemary, leaved removed and chopped
2 stalks of celery
4 slices of bacon, cut into 1 inch pieces
1 bag of spinach
2 cups of chicken broth
1- 1/2 Worcestershire sauce
1 1/2 Tablespoons of Tony Chacherie's Brown Gravy Mix
Salt and Pepper
Mashed garlic and rosemary in a mortar and pestle, cover chicken with garlic and rosemary mixture. Toss bacon in skillet and fry for 5-7 minutes on medium high heat. Add celery and onion, turn to medium heat for 5-7 minutes. Make space for chicken breast by piling bacon, onion and celery to one side, then covering each breast until all are in the pan. Add 1 cup of chicken broth. Cook one each side for 8-9 minutes. Add 1 cup of chicken stock and entire bag of spinach. Add salt and pepper to taste. Cover and turn to medium low heat for 12 minutes, flipping chicken breasts at the half way interval. Set breasts aside on a plate, and add Worcestershire and brown gravy mix and cook on medium high for 2-3 minutes. Return breasts to skillet, ans serve with Rice A Roni, for those carb lovers.
I made this tonight and made the Parmesan Cheese Rice A Roni for Jonathan. I eat the rice too, but no more than a 1/4 of a cup. It was still extremely tasty and I'm looking forward to lunch tomorrow!