Mediterranean-Style Chicken Sauté with Warm Mushroom Salad | Publix Super Markets
Mediterranean-Style Chicken Sauté with Warm Mushroom Salad
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Cooking tools:
- Nonstick saute pan
- Stove
- Chef's knife
- Cutting board
- Tongs
- Peeler
- Measuring cup
- Measuring spoon
- Cooking spray
- Instant-read thermometer
- Plate
- Mixing bowl
- Spatula
- Paper towel
Ingredients
- 1 cup seedless red grapes
- 2 shallots
- 8 pitted Castelvetrano olives
- 1 lb boneless, skinless chicken breasts
- 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
- 12 oz whole portabella mushrooms
- 1 shallot
- 2 cloves garlic
- 1 oz Deli Manchego cheese
- Cooking spray
- 3 oz baby arugula leaves (about 2 cups)
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