Ingredients
1 cup seedless red grapes, halved
2 shallots, thinly sliced
8 pitted Sicilian-style olives, sliced
2 boneless, skinless chicken breasts (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 cup reduced-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon red wine vinegar
1 tablespoon fresh oregano leaves
Steps
- Halve grapes; slice shallots and olives.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan, then add chicken; cook 6 minutes on each side.
- Stir in chicken broth and cover pan. Reduce heat to medium; cook 7–9 more minutes or until chicken is 165°F.
- Remove chicken from pan. Stir in butter, vinegar, grapes, shallots, and olives; cook 1 minute. Remove pan from heat; stir in oregano. Slice chicken; serve sauce over chicken.
Ingredients
12 oz presliced portabellas
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 cup Deli manchego cheese (1 oz), shaved
Cooking spray
1 tablespoon red wine vinegar
2 teaspoons canola oil
3 oz baby arugula leaves (about 2 cups)
Prep
- Remove stems and gills (dark brown layers) from mushrooms.
- Chop shallot and garlic; remove rind from cheese, then shave with vegetable peeler.
Steps
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat mushrooms with spray and place in pan; cook 2–3 minutes on each side or until tender and browned.
- Combine garlic, shallots, vinegar, and oil. Remove pan from heat and stir garlic mixture into mushrooms.
- Place 1/2 cup arugula on each serving plate; divide mushroom mixture evenly over top. Sprinkle with cheese and serve.