Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing

By Nemo

Ingredients

• Chicken Cutlet
• 1 1/2 lbs chicken breast cutlets (maybe called "thin cut")
• 2 T balsami vinegar - enough to just coat chicken
• 3 T extra virgin olive oil
• grill seasoning blend or salt and pepper
• 4 stems rosemary, leaves stripped & finely chopped (apprx. 2 T)
• Spinach Salad
• 1 lb center cut bacon, chopped into 1 inch pieces
• 1 lb fresh spinach leaves, trimmed and cleaned
• 8 gourmet, white stuffing mushrooms, thinly sliced
• 8 radishes, thinly sliced
• 4 scallions, thinly sliced on an angle
• Dressing
• 2/3 cups extra virgin olive oil plus 1 T
• 1 lg shallot, minced
• 3 rounded spoonfuls dijon mustard
• 3 T balsamic vinegar

Details

Servings 4

Preparation

Step 1

Chicken

Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.

Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces.

Salad

Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.

Dressing

Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.

In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.