2 tablespoons olive oil
4 – 6 oz. chicken breast
4 teaspoons Porcini Poultry Rub – 1 tsp. per breast
Add olive oil to a sauté pan. Liberally rub each chicken breast with the Wild Porcini Rub. Sauté the breast 6 minutes on each side over medium-high heat. Remove chicken, cover with foil. Let stand 10 minutes. Slice and keep warm.
2 tablespoons white wine vinegar
While the pan is still hot, deglaze the bottom of the pan with the vinegar. When you have scraped off all the little flavorful bits pour the vinegar in to a bowl and reserve.
Now you have saved the flavor that would have burned when you fry the bacon.
6 oz. smoked bacon slices, chopped
¼ cup onion, finely chopped
2 large garlic cloves, chopped
6 tablespoons white wine vinegar
5 tablespoons chicken broth
1 heaping tablespoon coarse-grain mustard or honey mustard
Add bacon to sauté pan, cook until crisp. Remove to a paper towel-covered plate. Keep drippings in the pan.
Add onions to the pan. Cook 2 minutes on medium-high heat. Add garlic to onions, cook for about 30 seconds more. Stir in vinegar and reserved vinegar, scraping all the goodness off the bottom pan. Then whisk in the broth and mustard. Cook about 1 minute.
Spring lettuce, Arugula, Romaine or whatever lettuce that looks fresh at the market.
Put lettuce on each plate, top with a sliced chicken breast. Spoon dressing over the salad. Top with bacon.