Surprise! I'm making a slow come back... As I make up new recipes and try new recipes, I'll try to share them all here. This one just happens to be all mine. Pan Seared Chicken Breast, with Hickory Smoked Bacon Creamed Spinach, Creamy Mashed Potatoes, and a Riesling Pan Sauce. Blam!

Ok, ingredients.

• 4 Chicken Breasts, Pounded Thin.
• Some All Purpose Flour for Dredging
• 1 Bag of Spinach, Not Frozen
• 2 Shallots, Sliced Thin
• 2 Garlic Cloves, Minced
• 1/4 Pound Good Smoked Bacon
  
• 3 Pounds Baby Red Potatoes
• 1/2 Stick of Butter
• About 1 cup of milk
  
• 1 Cup Heavy Cream
• 2 Cups Chicken Stock
  
• 2 Cups of Riesling
• Few Tablespoons of Olive Oil
  
• Salt and Pepper to taste, on everything, duh

Start your potatoes in boiling water. Cook until done.

Start by pounding out the chicken breast. Make them all the same thickness. This way, they could all the same time. Get about 1 maybe 2 cups of all purpose flour and add a big pinch of salt and just as much pepper to it, mix it up. Add and coat the chicken breasts shaking off the excess.

Add the bag of fresh spinach to a sautee pan, something with a cover, add the shallot and garlic, spinkle with olive oil, and season with salt and pepper. Check on it continuously stirring.

Get the bacon rendering in another pan/pot/whatever. Medium heat. Don't burn it. You want it crispy, so be patient.

In a large skillet (thick bottomed) heat some olive oil on medium heat and then add your chicken breasts. Don't over crowd the skillet. If you don't hear a sizzle, the pan is NOT hot enough. Cook until through, maybe 5-7 minutes total. Don't over cook or else it will be dry!

Continuously check on the spinach! It should be at medium heat. And it will render down to about 1/8 it's original size. So by now your bacon should be done. Take it off the heat, cut it up or use your hands and sprinkle it in the spinach. Add about 1/2 cup heavy cream, and reduce heat to a simmer. It will thicken up.

So now you have the spinach almost done.
Chicken breasts done.
Potatoes? Remove, strain, add back to the pot, add the butter and remaining heavy cream. Mash! Season!!!!!

So for the pan sauce! Same pan the chicken was in! Medium heat! Add the wine, scrap up the bits on the bottom - those are yum yums. Once that reduces about in half, add the stock, season GOOD with salt and pepper and let it reduce. That's about it!