Chicken Topped with Wilted Spinach and Mushroom Salad

This is another of my dad's recipes. I supposed I really should call it my dad's notes on what he made.  Dad, if you are reading this I had to take some liberties to turn this into a recipe but you can let me know if I got it right!

Ingredients

4 thin sliced chicken cutlets

1 cup of flour

1 tbsp of olive oil

3 oz of prosciutto 

1/2 of a small red onion, minced

2 cloves of garlic, minced

8 oz of cremini mushrooms, stemmed and thinly sliced

1/2 tbsp of butter

5 oz of baby spinach

Salt and pepper

1 tbsp of balsamic vinegar

Pre heat the oven to 425.  Spray a cookie sheet lightly with cooking spray if you don't have a non-stick sheet.  Lay out the prosciutto in a single layer on the sheet and bake for 5-7 minutes until crisp.  Season the flour liberally with salt and pepper.  Heat the olive oil in a large sauté pan.  Coat the chicken lightly with the flour and place in to the hot oil.  Cook until brown on the first side, about 5 minutes and then flip and cook until brown on the second side and cooked through about 5 more minutes. Remove to a plate.  Into the pan add the onions and sauté for about 1 minute.  Add in the garlic and stir until fragrant, about 30 seconds.  Add in the mushrooms and sauté until their juices begin to real ease, adding oil if necessary as you are cooking.  Season with salt and pepper.  When the mushrooms are cooked, turn off the heat and melt in the butter.  Remove mixture to a bowl.  Keeping the pan hot, add in the baby spinach and about 1 tbsp of water.  Season with salt and pepper and stir until just wilted.  Pour in the balsamic vinegar and stir for about 30 seconds.  To serve, top the chicken with the wilted spinach, then the mushrooms and the finally the crumbled prosciutto.