chicken with leek, sage & mushroom frittata / autumn salad

Contents of your meal kit:

organic eggs
cremini mushrooms
salanova (greens)
cider vinaigrette base

Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼-inch slices. Chop sage. Thinly slice apple. Rinse salanova greens under water and place upside down on a paper towel to dry. Thinly slice fennel. Set everything aside.
  2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to try.
  3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  4. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken 5 minutes per side or until cooked through. Transfer to a plate.
  5. Add more oil to the skillet if needed. Add mushrooms and cook over med-high, stirring occasionally, until golden and all liquid has evaporated. Remove from skillet and place on a paper towel to absorb excess moisture.
  6. Reduce heat to med-low, add leeks and sage to skillet; cook, stirring often, until leeks are softened, about 5 minutes. Add a splash of water if the leeks begin to brown before softening.
  7. Return mushrooms to skill and pour in egg mixture. Stir to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly, but not cooked through, cover with foil and return to the broiler.
  8. When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
  9. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine with the vinaigrette and season with salt & pepper to taste. Top with apples, fennel, and sliced chicken.

Note: Use a small skillet for 2, or a medium for 4/6 portions. Most are oven safe for a brief amount of time. If yours has a plastic/rubber handle, wrap with foil to protect. Aren’t sure about putting yours in the oven? See website for a plan B.