Servings: 6

6 slices bacon 6 slices bacon
1.5 - 3 lbs chicken thighs (less chicken if increasing mushrooms) 1.5 to 3 lbs chicken thighs (less chicken if increasing mushrooms)
8 - 16 ounces sliced Crimini mushrooms 8 to 16 ounces sliced Crimini mushrooms
1/2 large onion, chopped (about 1/2 cup) ½ large onion, chopped (about ½ cup)
2 garlic cloves, chopped finely 2 garlic cloves, chopped finely
4 tablespoons chopped sun-dried tomatoes 4 tablespoons chopped sun-dried tomatoes
6 tablespoons chopped fresh Sage 6 tablespoons chopped fresh Sage
1 cup chicken broth 1 cup chicken broth
1 cup heavy cream 1 cup heavy cream
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
fresh Baby Spinach leaves fresh Baby Spinach leaves
2 tablespoons olive oil 2 tablespoons olive oil
Salt Salt
Freshly slivered Parmesan Cheese Freshly slivered Parmesan Cheese

Cook the bacon in a large skillet.  When cooked to your preference, remove slices to a plate to cool, leaving the bacon grease.
Over low heat, cook the diced chicken thighs until they begin to brown, then remove to a plate to hold.
In the same pan, cook the mushrooms until they lose their moisture and begin to brown.
Add the chopped onion and cook until slightly translucent.
Add the garlic, sage and sun-dried tomatoes, and cook lightly.
Slice or crumble the cooked bacon into the skillet.
Cut the cooled chicken into bite sized pieces and return the chicken to the skillet.
Stir the broth and heavy cream into the skillet, and season with salt and pepper.
Bring to a boil, then reduce heat to low, and simmer 20 minutes, stirring occasionally.
When sauce is thickened and the thickest pieces of chicken are fully cooked, remove from heat.
Toss baby spinach with olive oil and a little bit of salt.
Plate a generous portion of baby spinach and top with chicken.
Top with slivers of parmesan cheese.