Chicken with Porcini Cream Sauce and spinach and apple salad

• servings: 2 servings
• total time: 40 minutes

Ingredients

13 oz. Boneless Skinless Chicken Breasts

1 Golden Delicious Apple

2 oz. Baby Spinach

1 Shallot

Info 1 oz. Light Cream Cheese

Info 1 oz. Walnut Halves

½ oz. Crumbled Bacon

Info ½ oz. Grated Parmesan

½ oz. Sherry Vinegar

¼ oz. Dried Porcini Mushrooms

Directions

Prepare the Ingredients

Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. After 2 minutes, remove mushrooms from water and coarsely chop.

While mushrooms sit, peel and mince shallot.

Quarter apple and remove core. Cut into 1/4" slices.

Pat chicken dry, and season both sides with a pinch of salt and pepper.

Make the Bacon Vinaigrette

Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.

Transfer shallot and bacon to another mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

Wipe pan clean and reserve.

Cook the Chicken

Return pan used to cook bacon and shallot to medium heat and add 1 tsp. olive oil.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Transfer chicken to a plate and tent with foil. Keep pan over medium heat.

Make the Sauce

Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.

Add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.

Remove from burner and season with a pinch of salt and pepper.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Make Salad and Finish Dish

Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Gently combine.

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

Nutrition

• Calories: 610
• Total Fat: 37g
• Sodium: 1390mg
• Total Carbohydrate: 20g
• Protein: 48g