Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes.

While mushrooms sit, peel and mince shallot.

After 2 minutes, remove mushrooms from water and coarsely chop.

Quarter apple and remove core. Cut into 1/4" slices.

Pat chicken dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.

Transfer shallot and bacon to a mixing bowl and combine with vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

Wipe pan clean and reserve.

Return pan used to cook bacon and shallot to medium heat and add 1 tsp. olive oil.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Transfer chicken to a plate and tent with foil.

Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium heat. Add porcini and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.

Add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.

Remove from burner and season with a pinch of salt and pepper.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

To bowl with bacon vinaigrette, add spinach, apple, walnuts, and a pinch of salt. Gently combine.

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!