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

Total Time:
30 min
10 min
20 min

1 to 4 super salad suppers

  • For 4 servings:
  • 1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
  • 2 tablespoons balsamic vinegar, enough to just coat the breast slices
  • 3 tablespoons extra-virgin olive oil, just eyeball it
  • Grill seasoning blend, or coarse salt and pepper
  • 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
  • Spinach Salad:
  • 1 pound center cut bacon, chopped into 1-inch pieces
  • 1 pound 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 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
  • 1 large shallot, minced
  • 3 rounded spoonfuls Dijon mustard
  • 3 tablespoons balsamic vinegar
  • Individual portion:
  • 1/2 pound boneless chicken breast cutlets
  • 2 teaspoons balsamic vinegar, 2 splashes
  • 1 tablespoon extra virgin olive oil, eyeball the amount
  • Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
  • 1 sprig fresh rosemary, leaves stripped from stem and finely chopped
  • 4 slices center cut bacon
  • 1/4 pound fresh spinach, trimmed and cleaned
  • 2 gourmet white stuffing mushrooms, thinly sliced
  • 2 red radishes, thinly sliced
  • 1 scallion, thinly sliced on an angle
  • 1/2 shallot, chopped
  • 1 /4 cup extra-virgin olive oil, just eyeball it
  • 1 rounded spoonful Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 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.

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

  • 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.

  • 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. For individual portion follow the above method.

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