Impossibly Good Chicken and Simple Mixed Greens Salad

Preparation

1. Step 1

   Heat a large, deep skillet on medium high with 2 tablespoons of the EVOO. Add the chicken to the hot skillet when the oil begins to smoke, then season liberally with salt and pepper. Brown the chicken on both sides; you are looking for an amber color, about 7 minutes. Add the onion, bell pepper strips, and garlic to the pan and continue to cook for 2 minutes. Add the chicken stock and the cream, then bring the sauce up to a hard simmer. Simmer for about 4 to 5 minutes; the stock and cream should reduce and begin to thicken slightly. Add the tomatoes and olives next and continue to cook for 2 to 3 more minutes. While the chicken is simmering, put the salad together.

   Step 2

   In a small bowl, combine the mustard and vinegar. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Place the mixed greens in a salad bowl, toss together with the dressing, and season with salt and pepper. By all means, have a peek in the fridge for any other veggies for the salad—anything goes! When we’re talking veggies, the more the merrier!

   Step 3

   To finish the chicken, add all that basil and parsley, stirring to distribute. Give it a taste, checking to see if you need more salt and pepper. Serve immediately with the simple tossed salad. (It’s impossibly good, right?)

2. Tidbit

   Step 4

   When browning large amounts of meat, use a pot or skillet that looks too big. Forcing too much food into too small a pan results in rubbery textures and uneven browning. If you don’t have a big pan, then use two pans. Your recipe will have the same cooking time and the meats will all brown correctly, giving your completed dishes better flavor.