Heat a cast iron skillet over medium heat. Add the bacon and cook for 5-8 minutes. Remove from the skillet and set aside. Put the skillet with the bacon fat back on the stove.

Place the chicken on a cutting board and slice in half horizontally. Season with 1 teaspoon of salt and pepper.

Heat the skillet with the bacon fat to medium heat. Fry the chicken breast for 3-4 minutes, flip, and cook for another 3-4 minutes. Remove from the skillet once the internal temperature reaches 165ºF and set aside.

Place the skillet over medium heat and add the onion and mushrooms. Cook for 8-10 minutes. The mushrooms should reduce in size by half. If there is not enough bacon fat to cook the onions and mushrooms, add in 1-2 tablespoons of olive oil.

Deglaze the pan by pouring the white wine into the skillet. Use a wooden spoon to scrape any bits off the bottom of the pan. Cook for 1 minute.

Add the spinach and cook until it has completely wilted.

Next, add the cream cheese to the pan and stir until melted.

Add the chicken to the pan and slather it with the creamy mushroom sauce. Top with bacon and serve.