Creamy Dijon Mustard Chicken

1. Season chicken with seasoning salt and pepper.
2. Heat 1 tablespoon of Dolce Vita Extra Virgin Olive Oil in a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes on each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
4. Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme, and rosemary for about 1 minute until fragrant.
5. Add in the chicken stock to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until the stock has reduced by half.
6. Pour in the cream and Delouis Fils Dijon Mustard, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
7. Add the Parmesan and allow it to melt through the sauce. Season with bullion powder and pepper, to taste.
8. Add the spinach and allow it to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.