Balsamic Chicken Breasts over Spinach Salad with Mushrooms, Bacon & Warm Shallot Dressing
.
Yield
4 servingsPrep
12 minCook
16 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
cutlet or thin cut |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 ⅓ | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste, or grill seasoning mix |
*
|
| 2 | tablespoons |
rosemary leaves
leaves stripped and finely chopped, 4 to 5 rosemary strips |
|
| For the spinach salad | |||
| 1 | slice |
bacon
center cut, chopped into 1-inch pieces |
|
| 1 | pound |
spinach
freshly trimmed and cleaned |
|
| 8 | large |
mushrooms
white, cleaned and thinly sliced |
|
| 8 | each |
radishes
thinly sliced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced on an angle |
|
| For the dressing | |||
| 4 | tablespoons |
olive oil, extra-virgin
plus 1 tablespoons |
|
| 1 | large |
shallots
minced, or finely chopped |
*
|
| 3 | tablespoons |
dijon mustard
rounded spoonful |
|
| 3 | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
cutlet or thin cut |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 35 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste, or grill seasoning mix |
*
|
| 3E+1 | ml |
rosemary leaves
leaves stripped and finely chopped, 4 to 5 rosemary strips |
|
| For the spinach salad: | |||
| 1 | slice |
bacon
center cut, chopped into 1-inch pieces |
|
| 453.6 | g |
spinach
freshly trimmed and cleaned |
|
| 8 | large |
mushrooms
white, cleaned and thinly sliced |
|
| 8 | each |
radishes
thinly sliced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced on an angle |
|
| For the dressing: | |||
| 6E+1 | ml |
olive oil, extra-virgin
plus 1 tablespoons |
|
| 1 | large |
shallots
minced, or finely chopped |
*
|
| 45 | ml |
dijon mustard
rounded spoonful |
|
| 45 | ml |
balsamic vinegar
|
|
Directions
Whisk together balsamic, oil, seasoning and rosemary in a large bowl, add chicken, mix until evenly coated. Set aside.
In a skillet, stir in chopped bacon, work in 2 batches.
Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain the excess fat.
Using center cut bacon will cut down on the pan drippings that spatter.
Coarsely chop spinach leaves and place to salad bowl.
Top with mushrooms, radishes, scallions. Season salad with salt and pepper to taste.
Clean the bacon pan with a papper towel and bring back to stove turning heat back to medium low.
Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium.
Sauté shallots for about 4 minutes. Remove oil and shallots from heat.
In a bowl, whisk together mustard and balsamic vinegar.
Stream in 4 tablespoons oil gradually 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.
Arrange spinach salad on to dinner plates.
Place 2 sliced chicken cutlet pieces on top of the salad.
