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TUCSON - Today on News 4 Tucson Cooks at Noon, Chef Reese Shirley from Latitude Catering stopped by to make:

Warm Portabello and Chicken Salad

Mushroom & marinate
1 portabello mushroom, cleaned and julienned
2oz olive oil
1oz balsamic vinegar
1 T minced shallot
1 T fresh basil
juice of 1/2 lemon
1 t course black pepper
Chicken
5oz chicken breast, slightly pounded
dry herbs: rosemary, sage, thyme, garlic
roasted garlic
olive oil
Salad
2oz spinach or spring salad mix
1/2 oz oven dried prosciutto
2oz artichoke hearts, quartered
3oz tomatoes, julienned
2oz white beans, rinsed and drained
2oz roasted red peppers
olive oil
Garnish (all to taste)
lemon wedges
course black pepper
red chili flakes
oregano
garlic crostini

Instructions
marinate mushroom in olive oil, balsamic vinegar, shallots, basil, lemon and black pepper.
pound chicken to ¼ to ½ inch thick. rub chicken with dry herbs and fresh garlic and a drizzle of olive oil.
cook chicken over medium heat for about 4-5 minutes on each side. set to the side to rest.
add marinated portabello mushrooms (reserve marinate) to the pan and sauté for 2 minutes until done. add remaining marinate to pan to warm up and use as a warm dressing.
place spinach or spring greens on your favorite plate with crisp prosciutto, artichoke hearts, tomatoes, white beans and roasted red peppers.
slice or dice chicken breast and place on salad along with warm mushrooms.
garnish with lemon and a sprinkle of course black pepper, red chili flakes,
oregano and warm marinate. finish with the mozzarella crostini.