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1
Heat a large, deep skillet on medium high with 2 tablespoons of the EVOO.
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2
Add the chicken to the hot skillet when the oil begins to smoke, then season liberally with salt and pepper.
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3
Brown the chicken on both sides; you are looking for an amber color, about 7 minutes.
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4
Add the onion, bell pepper strips, and garlic to the pan and continue to cook for 2 minutes.
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5
Add the chicken stock and the cream, then bring the sauce up to a hard simmer.
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6
Simmer for about 4 to 5 minutes; the stock and cream should reduce and begin to thicken slightly.
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7
Add the tomatoes and olives next and continue to cook for 2 to 3 more minutes.
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8
While the chicken is simmering, put the salad together.
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9
In a small bowl, combine the mustard and vinegar.
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10
In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO.
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11
Place the mixed greens in a salad bowl, toss together with the dressing, and season with salt and pepper.
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12
By all means, have a peek in the fridge for any other veggies for the saladanything goes!
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13
When were talking veggies, the more the merrier!
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14
To finish the chicken, add all that basil and parsley, stirring to distribute.
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15
Give it a taste, checking to see if you need more salt and pepper.
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16
Serve immediately with the simple tossed salad.
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17
(Its impossibly good, right?)
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18
When browning large amounts of meat, use a pot or skillet that looks too big.
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19
Forcing too much food into too small a pan results in rubbery textures and uneven browning.
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20
If you dont have a big pan, then use two pans.
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21
Your recipe will have the same cooking time and the meats will all brown correctly, giving your completed dishes better flavor.
