The Ravine's Brie, Mushroom and Chicken Salad
2 boneless, skinless chicken breasts cut in half lengthwise
2 tbsp. flour
Salt and pepper to taste freshly ground
2 tbsp. butter
2 large slices Brie cheese (in our Deli)
2 cups mushrooms sliced
2 tbsp. white wine
4 cups mixed baby greens
1/2 cup grape tomatoes, (optional) quartered
1/2 cup top quality olive oil
1 tbsp. balsamic vinegar
Balsamic Glaze (optional, see note below)
Chopped parsley (optional)
Rinse chicken breasts and pat dry. Dust with flour on all sides and season
with salt and pepper to taste. Melt butter in a large skillet over medium-high
heat and brown chicken on both sides. Reduce heat to low and cook,
covered, until chicken is cooked through. Remove to a baking sheet, top with
slices of Brie and set aside. Add mushrooms to pan and sauté over medium
heat for about 5 minutes or until mushrooms are soft. Remove to a plate and
set aside. Add wine to pan and continue to cook for about 2 minutes, stirring
and scraping up bits from bottom of pan, until wine is mostly evaporated.
Return mushrooms to pan and stir well. Preheat broiler to HIGH. Place
chicken under broiler just until cheese is melted. Whisk together olive oil and
vinegar; season to taste with salt and pepper. Mix with baby greens and
tomatoes, then divide between two plates. Top with chicken, mushrooms and
their sauce. Top with a light drizzle of balsamic glaze and chopped parsley, if
desired and serve immediately.
Makes 2 servings.
Tip: Make your own balsamic glaze by reducing good balsamic vinegar by
50%. It's worth keeping in your fridge for lots of different things - even over
vanilla ice cream!
a light and fruity Pinot Noir or a soft Chardonnay