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Mediterranean Chicken Sauté with Warm Mushroom Salad

This chicken sauté brings the drama with golden chicken, sweet red grapes, salty olives, oregano, and a buttery pan sauce that clearly knows it is the main character. The warm mushroom salad adds portabellas, arugula, garlic, shallots, and Manchego cheese, because apparently a plain side salad was not trying hard enough
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup red grapes halved
  • 2 small shallots thinly sliced
  • 2 boneless skinless chicken breasts, about 6 ounces each
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons canola oil divided
  • 1 cup chicken broth
  • 1 tablespoon unsalted butter
  • 4 tablespoons red wine vinegar divided
  • ⅓ cup sliced Sicilian-style olives
  • 2 teaspoons fresh oregano leaves
  • 4 portabella mushroom caps
  • Nonstick cooking spray
  • 2 garlic cloves minced
  • 1 tablespoon minced shallot
  • 3 cups arugula leaves
  • 2 ounces deli Manchego cheese shaved

Instructions

  • Prep Grapes: Cut the red grapes in half and set them aside for the chicken pan sauce.
  • Slice Shallots: Thinly slice the shallots for the chicken sauce. Keep them ready near the stove.
  • Season Chicken: Sprinkle both sides of the chicken breasts with kosher salt and black pepper.
  • Sear Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Add the chicken breasts and sear for about 3 to 4 minutes per side, until golden brown.
  • Simmer Chicken: Pour the chicken broth into the skillet. Cover the pan and simmer over medium heat for about 6 to 8 minutes, until the chicken is cooked through.
  • Remove Chicken: Transfer the cooked chicken to serving plates or a clean plate. Let it rest while you make the sauce.
  • Start Pan Sauce: Add the unsalted butter to the skillet with the cooking liquid. Stir until the butter melts.
  • Add Vinegar and Fruit: Stir in 2 tablespoons red wine vinegar, the halved red grapes, and the sliced shallots. Cook for about 2 to 3 minutes, until the grapes soften slightly and the shallots begin to tenderize.
  • Add Olives and Herbs: Stir in the sliced Sicilian-style olives and fresh oregano leaves. Simmer the sauce for another 1 to 2 minutes, then spoon it over the chicken.
  • Prep Mushrooms: Remove the stems from the portabella mushrooms and scrape out the gills. Slice the mushrooms into thick strips.
  • Spray Mushrooms: Lightly coat the sliced mushrooms with nonstick cooking spray.
  • Cook Mushrooms: Wipe out the skillet or use a clean skillet. Heat it over medium-high heat, add the mushrooms, and cook for about 4 to 5 minutes, turning once, until browned and tender.
  • Make Dressing: In a mixing bowl, combine the minced garlic, minced shallot, remaining 2 tablespoons red wine vinegar, and remaining 2 tablespoons canola oil. Stir until mixed.
  • Toss Mushrooms: Pour the dressing into the skillet with the warm mushrooms. Stir for about 1 minute so the mushrooms soak up the dressing.
  • Plate Salad: Place the arugula leaves on the serving plates. Add the warm dressed mushrooms beside the chicken.
  • Finish with Cheese: Top the warm mushroom salad with shaved deli Manchego cheese. Serve with the chicken and grape-olive pan sauce.