Ingredients

4 servings

　　5 tablespoons extra-virgin olive oil (EVOO)

　　6 6-ounce boneless, skinless chicken breasts, each cut into 4 large chunks

　　Salt and freshly ground black pepper

　　1 small yellow onion, thinly sliced

　　1 red bell pepper, cored, seeded, and cut into thin strips

　　4 garlic cloves, chopped

　　3 cups chicken stock or broth

　　3/4 cup heavy cream

　　1/2 pint grape or small cherry tomatoes

　　1/2 cup pitted green olives, roughly chopped (optional)

　　1 tablespoon Dijon mustard

　　3 tablespoons red wine vinegar

　　1 sack of mixed greens (about 6 cups)

　　2 cups fresh basil (about 40 leaves), torn or chopped

　　2 handfuls fresh flat-leaf parsley, chopped

　　

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?)

　　

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.

　　Rachael Ray's 30-Minute Get Real Meals