Crisp chicken with fennel-mushroom salad

Delight in the blend of tender chicken, aromatic fennel, and earthy mushrooms in this crispy, flavorful salad. Perfect for a refreshing meal.

Ingredients:

• 1360g medium white mushrooms, trimmed and quartered
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon soy sauce
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons Marsala
• 2 teaspoons tomato paste
• 2 garlic cloves, minced
• 3 large shallots, thinly sliced
• 6 cups coarsely shredded romaine lettuce
• 2 cups coarsely shredded Boston lettuce
• 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)

Instructions:

1. Mix the mushrooms with the lemon juice in a spacious bowl. Preheat the oven to 300°F. Heat the butter and 2 tablespoons of pure olive oil in a big skillet over medium-high heat. Once the butter turns golden, add the mushrooms and season them with salt and pepper. Cover the skillet and cook until the mushrooms release their liquid, approximately 3 minutes. Uncover and keep cooking, stirring occasionally, until the liquid disappears, and the mushrooms turn dark brown, around 8 minutes. Stir in the soy sauce and continue cooking and stirring for 2 more minutes. Transfer the cooked mushrooms onto a rimmed baking sheet and keep them warm in the oven.,Whisk the extra-virgin olive oil, sherry vinegar, Marsala, tomato paste, and minced garlic in a small bowl. Add salt and pepper to season the sherry vinaigrette.,Pour the remaining teaspoon of pure olive oil into the skillet. Add the shallots, cover, and cook on medium heat until they become soft, around 3 minutes. Uncover, keep cooking while stirring until they lightly brown. Mix in the sherry vinaigrette and take the skillet off the heat.,Combine the lettuces in a bowl. Add the cooked mushrooms and shallots and mix everything well. Place the salad on 6 plates, sprinkle with cheese, and serve immediately.

Summary:

• Calories: 1725 kcal
• Fat: 103 g
• Protein: 146 g
• Carbs: 60 g
• Potassium: 4636 mg
• Magnesium: 312 mg