Recipe for Balsamic Chicken Cutlet Over Spinach Salad with Mushrooms 
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Yield:
4
Ingredients:
Amount Ingredient
FOR 4 SERVINGS ----------------
1/2 lb chicken breast cutlets
(sometimes marked "thin cut")
2 tbl balsamic vinegar
(enough to just coat the breast slices)
3 tbl extra-virgin olive oil
Grill seasoning blend to taste
(or coarse salt and pepper)
4 x stems fresh rosemary leaves stripped,
and finely chopped - (abt 2 tbspns)
----------------- SPINACH SALAD ----------------
1 lb center-cut bacon chopped 1" pieces
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
----------------- DRESSING ----------------
2/3 cup extra-virgin olive oil plus
1 tbl extra-virgin olive oil
1 lrg shallot minced
3 x rounded spoonfuls Dijon mustard
3 tbl balsamic vinegar
----------------- INDIVIDUAL PORTION ----------------
1/2 lb boneless chicken breast cutlets
2 tsp balsamic vinegar
1 tbl extra virgin olive oil
Grill seasoning, like Montreal Seasoning to taste
(or coarse salt and black pepper)
1 sprg fresh rosemary leaves stripped
from stem and finely chopped
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 chopped
1/4 cup extra-virgin olive oil
1 x rounded spoonful Dijon mustard
Instructions:
Instructions: 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.

This recipe yields 1 to 4 super salad suppers.

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