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chicken breasts balsamic vinegar olive oil salt rosemary bacon mushrooms scallions olive oil shallots rounded spoonful balsamic vinegar
Viewed: 74 - Published at: 6 years agoIngredients
- 1 1/2 pounds chicken breasts cutlet or thin cut
- 2 tablespoons balsamic vinegar
- 213 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
- 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
- 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
Method
- 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.
- Saute 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.
