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

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 2 teaspoons balsamic vinegar 
• 3 tablespoons balsamic vinegar 
• 0.5 pound chicken breast cutlets boneless
• 1.5 pounds chicken breast cutlets (sometimes marked "thin cut")
• 1 serving coarse salt and pepper 
• 1  rounded spoonful dijon mustard 
• 3  rounded spoonfuls dijon mustard 
• 1 tablespoon olive oil extra virgin 
• 1 sprig rosemary fresh finely chopped
• 1 serving grill seasoning black such as montreal seasoning by mccormick, or, coarse salt and pepper
• 0.7 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1 cup olive oil extra-virgin
• 2  radishes red thinly sliced
• 8  radishes thinly sliced
• 4  stems rosemary fresh finely chopped
• 1  scallion thinly sliced
• 4  scallions thinly sliced
• 0.5  shallots chopped
• 1 large shallots minced
• 0.3 pound pkt spinach fresh cleaned trimmed
• 1 pound spinach leaves fresh cleaned trimmed
• 2  gourmet stuffing mushrooms white thinly sliced
• 8  gourmet stuffing mushrooms white thinly sliced
• 1 pound center cut bacon chopped
• 4 slices center cut bacon 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• stove
• cutting board

Directions

1. 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
2. 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.
3. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
4. Wipe out the bacon pan and return to stove turning heat back to medium low.
5. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium.
6. Saute shallots for 3 minutes.
7. Remove oil and shallots from heat.
8. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it.
9. Add warm shallots and toss with spinach salad to coat evenly.
10. Add cooked bacon and toss again.
11. 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.