Skillet Chicken Fricassée

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add bacon. Cook for 6-8 min, flipping occasionally, until crispy. (NOTE: Cook bacon in batches, as needed.) Meanwhile, peel, then cut shallots into 1/2-inch slices. Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.

Pat chicken dry with paper towels. Season both sides with remaining garlic salt, salt and pepper. Heat the pan with reserved bacon fat over medium, then add chicken. Cook for 2-3 min per side, until golden-brown. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 4.) To the same pan, add shallots. Cook for 1-3 min, stirring occasionally, until softened slightly.

To the pan with shallots, very carefully add cream, cooking wine, remaining thyme and 2 tbsp (4 tbsp) water. Bring mixture to a simmer over high. Once simmering, return chicken to the pan and reduce heat to medium-low. Cook for 6-10 min, stirring sauce and flipping chicken occasionally, until chicken is cooked through. Remove the pan from heat. Transfer chicken to a clean cutting board. Allow to rest for 3 min. Season sauce with salt and pepper, to taste.

Meanwhile, roughly chop bacon. Zest, then juice half the lemon. Cut remaining lemon into wedges. When chicken is almost finished cooking, in a large bowl, whisk together lemon zest, lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Add arugula and spinach mix. Season with salt and pepper, then toss to coat.