4 Chicken cutlets
1 cup Baby Bella sliced mushrooms
1/2 cup diced onion
TBLS minced garlic
2 TBLS of extra virgin olive oil
Pinch of sea salt & pepper
Prepare the salad with
1 cup red cabbage
1 cup romaine lettuce
In a mixing bowl combine:
2 table spoons dijon mustard
Virgin olive oil
Salt and pepper to taste
Whisk to blend
Toss in the cabbage and romaine mix
1 cup cubed fresh watermelon as a side garnish
1. Sautéed onion, baby Bella, & garlic with 2 TBLS of olive oil until soft and onion is translucent.
2. Remove the onions and mushrooms and add the chicken. Add salt and pepper to the chicken and cook on medium until done.
3. Put chicken on plate and add the mushroom, onion mix on top.
Arrange the cutlet and salad per plate and enjoy.