Chicken: Rub the chicken with ? tsp. of the salt and ? tsp. of the black pepper. Heat ? cup of the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 4 to 5 minutes on each side, until brown. Remove the chicken to a platter and set aside.

Add the sliced onions to the pan and cook for about 5 minutes, until softened. Add the garlic and red peppers to the pan and cook for about 5 minutes, until the peppers begin to soften. Remove the onion and red pepper mixture to a plate. Add the broth to the skillet and bring to a boil over high heat. Cook for 1 minute, scraping any brown bits off the bottom of the pan. Add the tomatoes, oregano, rosemary, and crushed red pepper flakes, reduce to a simmer, and cook for 2 to 3 minutes, until slightly thickened. Stir in the reserved onions and peppers. Add the chicken pieces and bring back to a simmer. Cover and cook for 10 to 15 minutes or until the chicken is done. Meanwhile, heat the remaining 2 teaspoons of extra-virgin olive oil in a small skillet over medium-high heat. Add the mushrooms, the remaining ? teaspoon salt, and the remaining ? teaspoon black pepper. Cook for about 8 minutes, until the mushrooms have browned. When the chicken is done, add the mushrooms to the pan and heat through. Adjust the seasoning if necessary. Serve garnished with the parsley.

Broccoli Raab: Bring a large pot of salted water to a boil. Drop in the chopped broccoli rabe and cook for 1 minute, until wilted. Immediately drain, and then place in a bowl of ice water to cool. Drain and set aside. Meanwhile, toast the pine nuts in a small skillet over medium heat for about 3 to 4 minutes, until lightly browned. Stir the pine nuts frequently and watch closely to prevent burning. When toasted, remove the nuts to a plate to cool. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until golden. Add the broccoli rabe, red pepper flakes, and salt, and cook until tender and heated through. Adjust the seasoning if necessary. Add the pine nuts and serve.

Endive Salad: Slice the endive vertically into strips about ?" wide. Toast the walnuts in a small skillet over medium heat. Stir the nuts for about 10 minutes, until lightly toasted. Watch carefully, as nuts can burn easily. Remove to a plate to cool. In a large bowl, combine the extra-virgin olive oil, lemon juice, salt, and pepper. Toss the endive strips with the dressing. Divide the strips among 6 plates. Top with the toasted walnuts.