• 5 Tbsp olive oil
• ¾ cup shiitake mushrooms, stems removed and sliced
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 tsp chopped rosemary
• Salt and pepper to taste
• 1 ½ cups green beans, trimmed and blanched
• ¼ cup dry white wine
• 2 tbsp white wine (dry)
• 2 tbsp white wine vinegar
• 1 bag mixed salad greens
• ¼ cup chopped walnuts

In a large skillet or wok over high heat add 2 Tbsp olive oil. Add the mushrooms and sauté until golden and softened, about 1 minute. Remove mushrooms from pan and set aside.

In the same skillet over high heat, add the remaining 3 Tsp of olive oil. Add chicken, shallots, garlic and rosemary. Season the mixture with salt and pepper. Sauté until chicken is warmed through. Add the beans and mushrooms and sauté for 30 seconds to 1 minute. Add wine and heat through, about 30 seconds. Add the vinegar, and remove from heat.

Top each bowl of greens evenly with the chicken mixture and pan juices. Sprinkle with walnuts and serve immediately.