• Cook the bacon in a deep skillet over medium-high heat until crispy. Remove with a slotted spoon and place on a paper towel, leaving about 2 tablespoons of bacon grease left in the skillet.
• Slice each chicken breast in half lengthwise to create 4 thin pieces. Season with garlic powder and pepper, then dredge lightly in flour. [Dredge means to: means to lightly dust the chicken with flour to create a crust when frying or cooking, by tossing it in a shallow dish filled with flour to evenly coat.]
• In the skillet with bacon grease, cook chicken for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
• If needed, add 1 tablespoon of olive oil. Sauté mushrooms for 6-8 minutes until browned and the water has evaporated. Add in the sun dried tomatoes. Remove from skillet and set aside.
• Add chicken broth and balsamic vinegar to the skillet, scraping up any browned bits. Let simmer for about 2-3 minutes.
• Pour in the cream and let it cook for 1-2 minutes until the sauce starts to thicken.
• Return chicken, bacon, and the mushrooms to the skillet; allow to simmer in the sauce for 5 minutes.
• Stir in fresh spinach, using a spoon to stir it around to wilt evenly. [After wilted, you can bring each chicken breast to the top to lay on top of the spinach]. Spoon the sauce over the chicken.
• Serve the “smothered chicken" over orzo, and spoon the sauce over the top!

Cook the orzo:

• Cook the orzo according to package directions "al-dente"; drain and set aside. TIP: If you need to add a drizzle of olive oil to make it less sticky, that works right before serving.
• Sprinkle with a tiny bit of fresh chopped parsley.