Impossibly Good Chicken and Simple Mixed Greens Salad

• 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

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

extravirgin olive oil, chicken breasts, salt, yellow onion, red bell pepper, garlic, chicken, heavy cream, grape, green olives, mustard, red wine vinegar, sack of mixed greens, fresh basil, parsley

Taken from www.epicurious.com/recipes/food/views/impossibly-good-chicken-and-simple-mixed-greens-salad-374833 (may not work)