Ingredients

• 1 cup seedless red grapes
• 2 shallots
• 8 pitted Castelvetrano olives
• 1 lb boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ 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

Steps

1. Halve grapes; slice shallots and olives.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan, then add chicken; cook 6 minutes on each side.
3. Stir in chicken broth and cover pan. Reduce heat to medium; cook 7–9 more minutes until chicken is 165°F.
4. Remove chicken from pan. Stir in butter, vinegar, grapes, shallots, and olives; cook 1 minute. Remove pan from heat; stir in oregano. Slice chicken; serve sauce over chicken.

Ingredients

• 12 oz whole portabella mushrooms
• 1 shallot
• 2 cloves garlic
• 1 oz Deli Manchego cheese
• Cooking spray
• 1 tablespoon red wine vinegar
• 2 teaspoons canola oil
• 3 oz baby arugula leaves (about 2 cups)

Steps

1. Remove stems and gills (dark brown layers) from mushrooms. Chop shallot and garlic finely; remove rind from cheese, then shave cheese with vegetable peeler (¼ cup).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat mushrooms with spray and place in pan; cook 2–3 minutes on each side until tender and browned.
3. Combine shallots, garlic, vinegar, and oil. Remove pan from heat and stir garlic mixture in with mushrooms.
4. Place ½ cup arugula on each serving plate; divide mushroom mixture evenly over top. Sprinkle with cheese and serve.