Creamy Dijon Chicken Thighs with Bacon and Spinach

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Ingredients

2 pounds boneless skinless chicken thighs
1 teaspoon seasoning salt (or regular salt)
1/4 teaspoon pepper
5 ounces bacon
2 tablespoons butter
1 onion
4 cloves garlic (minced, or 1 tablespoon minced garlic)
1 tablespoon fresh parsley (chopped)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling - substitute with low-sodium chicken stock or broth)
1 1/2 cups half and half (thickened cream or heavy cream)
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)
1/2 teaspoon ground black pepper (to taste)
1/4 cup parmesan cheese
2 cups baby spinach leaves

As published by Cafe Delites.

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