- 1 tablespoon O Organics Extra Virgin Olive Oil
- 1 (8 ounce) package sliced mushrooms
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 (5.8 ounce) package Safeway SELECT Gourmet Medley Salad Mix
- 1 cup dry white wine, such as Pinot Gris or Sauvignon Blanc
- 3/4 cup O Organics Chicken Broth
- 1/4 cup Lucerne Ultra Pasteurized Heavy Whipping Cream
- 1 teaspoon cornstarch
- 2 cups bite-size pieces cooked chicken
- Salt and fresh-ground pepper
- To a 10- to 12-inch frying pan over medium-high heat, add olive oil, mushrooms, shallot, garlic, and raisins from salad mix package (set nuts aside for garnish). Cook, stirring often, until golden brown, about 6 minutes. Add 1/2 cup of the wine to pan; stir to release any browned bits. Continue cooking until wine evaporates. When vegetables begin to brown a second time, about 6 more minutes, add remaining 1/2 cup wine.
- Stir together broth, cream, and cornstarch; add to pan. Bring to a boil and cook, stirring, until reduced to 2 cups, about 4 more minutes.
- Divide salad mix equally between two dinner plates. Top with equal amounts of chicken.
- Spoon hot mushroom sauce over chicken and salad mix. Sprinkle reserved frosted pecans over mushroom sauce and serve. Add salt and pepper to taste.