MENU
 
 
 
 

  • Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms

    0 votes
    Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb chicken breast cutlets (sometimes marked "thin cut")
    • 2 Tbsp. balsamic vinegar (sufficient to just coat the breast slices)
    • 3 Tbsp. extra-virgin extra virgin olive oil Grill seasoning blend to taste (or possibly coarse salt and pepper)
    • 4 x stems fresh rosemary leaves stripped, and finely minced - (abt 2 tbspns)
    • 1 lb center-cut bacon minced 1" pcs
    • 1 lb fresh spinach leaves trimmed, cleaned
    • 8 x gourmet white stuffing mushrooms thinly sliced
    • 8 x radishes thinly sliced
    • 4 x scallions thinly sliced on an angle
    • 2/3 c. extra-virgin extra virgin olive oil plus
    • 1 Tbsp. extra-virgin extra virgin olive oil
    • 1 lrg shallot chopped
    • 3 x rounded spoonfuls Dijon mustard
    • 3 Tbsp. balsamic vinegar
    • 1/2 lb boneless chicken breast cutlets
    • 2 tsp balsamic vinegar
    • 1 Tbsp. extra virgin extra virgin olive oil Grill seasoning, like Montreal Seasoning to taste (or possibly coarse salt and black pepper)
    • 1 sprg fresh rosemary leaves stripped from stem and finely minced
    • 4 slc center cut bacon
    • 1/4 lb fresh spinach trimmed, cleaned
    • 2 x gourmet white stuffing mushrooms thinly sliced
    • 2 x red radishes thinly sliced
    • 1 x scallion thinly sliced on an angle
    • 1/2 x shallot minced
    • 1/4 c. extra-virgin extra virgin olive oil
    • 1 x rounded spoonful Dijon mustard
    • 1 Tbsp. balsamic vinegar

    Directions

    1. Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add in minced 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 which spatter.
    2. Coarsely chop spinach leaves and add in to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
    3. Wipe out the bacon pan and return to stove turning heat back to medium-low. Add in 1 Tbsp. oil for your dressing and shallots and reduce heat to medium. Saute/fry shallots for 3 min. Remove oil and shallots from heat.
    4. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 c. oil slowly while whisking the dressing to emulsify it. Add in hot shallots and toss with spinach salad to coat proportionately. Add in cooked bacon and toss again.
    5. Preheat a nonstick skillet over medium-high heat. Cook chicken cutlets, 4 min 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 pcs. For individual portion follow the above method.
    6. This recipe yields 1 to 4 super salad suppers.

    Similar Recipes

    Leave a review or comment